Stuffed Cabbage

 2 c  Cooks wild rice
 1 c  Onion; diced
 4 cl Garlic; thinly sliced
      Raisins
      Apple cider; for sauteing
 1 sm Cabbage
      Tangy Tomato Sauce:
28 oz Can crushed tomato
 1 cp Onion; diced
 4 cl Garlic; or more, minced
 1 tb Apple cider
 1 tb Lemon juice

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 minutes
(5?) 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 in 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 F oven.

Tangy Tomato Sauce:

Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add
apple cider and lemon juice. Simmer 5 more minutes. It's done.

Adapted FROM: Vegetarian Times

Posted by: Jane Segelken <jsegelke@cce.cornell.edu>, Jan 9, 1994