Recipe - Vegetarian Burritos Grande

2 Cabbage head

FILLING
Three fourths cup Barley
Three fourths cup Bulgur
6 cup Water; salted if desired
1 cup Rice
1 lg Onions
1 tablespoon Paprika
One half teaspoon Chili powder
4 Garlic cloves, crushed
One half cup Pine nuts
10 One half ounce Tofu, firm
One half bn Parsley; chopped
6 tablespoon Sauce, soy
4 tablespoon Molasses
2 tablespoon Oil, sesame

SAUCE, PER BATCH
2 cup Prego
One fourth teaspoon Sea salt
One fourth teaspoon Onion powder
1/8 teaspoon Garlic powder
1/8 teaspoon Chili powder
1 tablespoon Sugar, brown
1 One half tablespoon Vinegar, wine

SAUCE, REMAINING BATCHES
6 cup Prego
Three fourths teaspoon Sea salt
Three fourths teaspoon Onion powder
3/8 teaspoon Garlic powder
3/8 teaspoon Chili powder
3 tablespoon Sugar, brown
4 One half tablespoon Vinegar, wine

Filling: Precook grains in water until done. Crush tofu. Saute 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.