Stuffed Cabbage Rolls

I like to make these in large batches and then freeze in mini-loaf pans. They fit about three rolls in each. They can go in the oven frozen or thawed. This is a great way to use up some of your CSA veggies and store them if you just have too many for the week. I also add whatever kind of greens I have laying around to the filling.

Ingredients:
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
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 juice2 tbsp. raisins

Instructions:
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.

I squirt a little lemon juice on them right before serving.