1 lg. head cabbage

FILLING:

2 tbsp. minced onion
1 tbsp. oil
1 c. raw brown rice
1 1/2 c. vegetable stock
2 tbsp. raisins
1/4 c. toasted almonds, slivered, or sunflower seeds
1/2 tsp. cinnamon
1/2 tsp. salt

SAUCE:

2 tbsp. oil
1 onion, thinly sliced
1 tbsp. whole wheat flour
2 c. fresh or canned tomatoes, chopped and 1 cup tomato juice or 3 c. vegetable
stock
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. powdered cloves (optional)

GARNISH:

1/4 c. lemon juice
2 tbsp. raisins

To make filling, saute onion in oil, then stir in rice and saute a few minutes longer. Add stock, nuts, raisins, and seasonings. (Nuts may be replaced with any crunchy vegetable, like carrots or celery, chopped.) Bring to a boil, cover, lower heat, and cook for 45 minutes.

To make sauce, saute onion in oil until soft. Stir in flour and cook 2 or 3 minutes. Gradually add tomatoes or stock and seasonings, stirring constantly. Simmer 30 minutes.

Remove core from the cabbage and steam for 5 minutes over boiling water. Carefully peel off 18 or so of the outer leaves. Preheat oven to 350 degrees, if you wish to bake the rolls.

Place 2 tablespoons filling on each leaf, tuck in sides, and roll up. Lightly grease a baking dish or a large pot with a lid. Spread the sauce in the bottom and place the stuffed leaves seam-side down over the sauce, in several layers if necessary. Cover and bake for 45 minutes or simmer gently on top of the stove for 45 minutes. Halfway through the cooking time, pour lemon juice and raisins over the rolls. Serves 6 to 8.