Contributed by (Recipes adapted from “Epicurean” at http://recipes.epicurean.com)

Ingredients

1 Cabbage head

Filling
3/4 C Barley
3/4 C Bulgur
6 C Water, salted if desired
1 C Rice
1 large Onions
1 Tbs Paprika
1/2 tsp Chili powder
4 Garlic cloves, crushed
1/2 C Pine nuts
10 1/2 oz Tofu, firm
1/2 bunch Parsley, chopped
6 Tbs Tamari
4 Tbs Molasses
2 Tbs Oil, sesame

Sauce per batch
2 C Your favourite tomato-based Pasta sauce
1/4 tsp Salt
1/4 tsp Onion powder
1/8 tsp Garlic powder
1/8 tsp Chili powder
1 Tbs Honey
1 1/2 Tb Wine Vinegar

Instructions

Filling: Precook grains in water until done. Crush tofu. Sauté remaining ingredients in oil until cooked and add cooked grains. Sauce: Season tomato sauce with remaining ingredients. Cabbage: Core cabbage and cook in boiling water for several minutes. Pull leaves away as they soften. Cut out hard core of leaf. Cut largest leaves in half. Preheat oven to 300. Oil 9"x13" casserole. Place enough tomato sauce to cover bottom. Fill cabbage leaves with cooked filling and wrap, tucking sides and ends in to form neat rolls. Place rolls snugly in casserole against each other. Spoon remaining sauce over. Cover tightly and bake 2 hours. Leave in oven until serving time.

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