Contributed by (Recipe adapted from “Vegetarians in Paradise” at www.vegparadise.com)

Ingredients

3/4 C pre-cooked Brown rice
1 large Green cabbage
4 C Water
1/2 tsp Salt
2 medium Onions, chopped
2 cloves Garlic, minced
1 Red bell pepper, chopped
1 Tbs extra virgin Olive oil
1 Tbs Water
1 C Brazil nuts, coarsely chopped
1/2 C Black Raisins, plumped in hot water to cover
1/2 C Golden raisins, plumped in hot water to cover
1/2 tsp Salt
Pepper to taste

Sweet and Sour Sauce
1 15-oz can Tomato paste
3 1/2 C Water
1 1/2 tsp Salt
7 Tbs Honey
6 Tbs Lemon juice

1/2 C Raisins

Instructions

Remove outer, coarse leaves of the cabbage. Using a paring knife, remove the center core (you can save it for other recipes, such as stirfries). Place whole cabbage, core side down, in a large saucepan. Add the 4 cups water and 1/2 tsp salt. Cover and bring to a boil over high heat. Turn heat down to low and steam for about 10 minutes. Fork test for tenderness, and remove cabbage to a dish when soft and pliable. Set aside. Combine onions, garlic, bell pepper, olive oil, and water in a large skillet or wok. Sauté over high heat, stirring frequently, for 3 to 4 minutes, until just tender. Add Brazil nuts, drain water, and add raisins. Season with salt and pepper. Preheat oven to 350°F. Add cooked brown rice and toss well to combine flavors and distribute ingredients evenly. Set aside.
Combine sauce ingredients in a 2 or 3 liter saucepan and simmer over medium heat, uncovered, for about 5 minutes to blend flavors. Spoon a small amount of sauce into the bottom of two 9" x 13" ovenproof baking pans. To form cabbage rolls, separate cabbage leaves by lifting each one up from the core end. Lay one leaf on a dish with core end facing you. Spoon filling into the center of the leaf. The size of the leaf will dictate the amount of filling. Roll up the core end first, then the sides, then roll leaf over to enclose completely. Place cabbage roll in baking pan and repeat process with remaining cabbage leaves. Pour sweet and sour sauce over cabbage rolls, and sprinkle with raisins. Cover baking pans with aluminum foil, shiny side down. Bake in preheated oven at 350°F for 20 to 25 minutes to heat through.

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