Stuffed Cabbage Rolls (Golakbi) Ingredients: 1 head of cabbage 2 lbs ground pork 2 cups cooked rice 1/2 cup chopped onion 1 can (16 oz) tomato sauce OR stewed tomatoes 1 cup water salt and pepper Core the cabbage and steam for 15-20 min. on top of stove or cut off leaves and steam these, with about 1/4 cup water in a glass bowl covered with plastic wrap in the microwave for about 5-7 min. on high & keep them covered while you mix together the filling. Mix pork, dash of salt and pepper, chopped onion and cooked rice. Stuff the cabbage leaves by making each leaf into a small package, about 1/3 to 1/2 cup of filling in the center (depends on the size of the leaf, more filling if the leaf is larger) and folding the sides over. Melt 2 Tbsp butter in oven proof pan, put rolls in pan seam-side down. Pour tomato sauce and water over to just about cover the rolls. Cover dish with foil and bake at 325 for about an hour 15 mins. Saute the cooked rolls in 2 Tbsp butter till cabbage is slightly brown. -from "Nancy B." ) Sweet and Sour Stuffed Cabbage From Dean Ornish's book, "Eat More, Weigh Less." This recipe is most excellent. Tastes better the next day. Ingredients: 1/2 cup dried procini mushroom 2 cups rice 1 very large or 2 medium green cabbages 1 large onion left whole, and 1 onion, chopped 2 egg whites salt and pepper 1/2 tsp grated nutmeg 2 cups vegetable stock 1 lb mushrooms, chopped coarsely (about 6 cups) 3 cups canned pureed tomatoes 1/2 cup lemon juice 1 cup brown sugar Saok the porcini in 1 cup of hot water for 30 minutes. Drain and strain the porcini water through a cheesecloth-lined strainer. Reserve the liquid. Chop the porcini. Soak the rice in cold water for 15 minutes. Core the cabbage with a sharp knife. Bring a large kettle of salted water to a boil. Drop in the whole cabbage and cook for 5 to 10 minutes. Reove the cabbage with 2 large spoons and place it in a strainer. When cool enough to handle, remove the largest leaves. You will need about 16 to 18 large leaves. Drain the rice. Quarter the large onion and place it with the egg whites into the container of a food processor and puree. (I left the onion out of the stuffing, using only one onion, so I left out this step). Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms. in a large saute pan. Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed. Add the mushrooms to the rice mixture. Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides. Fasten with toothpicks. In a deep kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to a simmer. Add the cabbage rolls. Cover and simmer for 1 1/2 to 2 hours until the rice is cooked (doesn't take anywhere near this long). Baste the cabbage occasionally. Adjust the sweet and sour ratio and season with salt and pepper. Serving size = 1 1/2 cups * 498 milligrams sodium without added salt 240 calories * 0.9 grams fat * 0 milligrams cholesterol Fat-Free Stuffed Cabbage Ingredients: 2 cups cooked wild rice 1 sml head cabbage 1 cup diced onion 4 cloves garlic, thinly sliced Tangy Tomato Ssauce (recipe below) raisins apple cider (for sauteeing) 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. -from: Jane Segelken Tangy Tomato Sauce Ingredients: 1 (28oz) can crushed tomatoes 1 cup diced onion 4 cloves minced garlic 1 Tbsp apple cider 1 Tbsp lemon juice Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add apple cider and lemon juice. Simmer 5 more minutes. It's done.