1 1/4 c. raw brown rice
1/8 c. soy grits
1 onion, chopped
1/2 c. pine nuts (or toasted sunflower seeds)
1 scant tbsp. caraway seeds
1/4 c. raisins
1 (15 oz.) can tomato sauce
12 whole cabbage leaves, steamed briefly
1 c. low-fat yogurt

Cook the rice and soy grits together until done. Saute onion. Mix the rice and soy grits with onion, nuts, caraway seeds and raisins. Add enough tomato sauce to moisten mixture.

Steam cabbage for a few minutes only until leaves can be separated. Place about 3 tablespoons of the rice mixture on a leaf. Roll up and secure with a toothpick, if necessary. Place rolled leaves in a covered skillet and pour the remaining tomato sauce over all. Cook about 15 minutes, or until cabbage is tender. This is especially good topped with yogurt. Yield: 6 servings.