Recipe - Stuffed Cabbage

2 cup Cooks wild rice*
1 cup Diced onion
4 Cloved of garlic thinly
cut or sliced up
raisins
apple cider (for sauteing)
one small head cabbage
tangy tomato sauce (recipe
follows)

*(I used a mixture, actaully, of black japonica, brown and a long grain
white)

In apple cider, saute onion and garlic until onion is soft. Add rice,
raisins and some more cider. Heat gently for a few minutes to let flavors
meld.

Take cabbage and core and plunge into hot water for a few (5?) minutes to
loosen leaves. Peel off a dozen or so leaves.

Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves
around the rice mixture by putting a tablespoon or so of the mixture i the
middle of the cabbage leaf, fold up the sides and roll. Put the rolled
cabbage on the sauce; layer as needed by putting sauce on top of the
cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a
350 degree oven.

I made this the other night adapting a recipe I found a while back in
Vegetarian Times. It was yummy! Served with an acorn squash and some cut or sliced up
fresh vegetables. And, it was good the next day for lunch, too. Shared by
Jane Segelken

From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip