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Vegetarian Cabbage Rolls

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETARIAN CABBAGE ROLLS
 Categories: Main dish, Vegetarian
      Yield: 12 Servings
 
      2 ea Cabbage head

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Barley
    3/4 c  Bulgur
      6 c  Water; salted if desired
      1 c  Rice
      1 lg Onions
      1 tb Paprika
    1/2 ts Chili powder
      4    Garlic cloves, crushed
    1/2 c  Pine nuts
 10 1/2 oz Tofu, firm
    1/2 bn Parsley; chopped
      6 tb Sauce, soy
      4 tb Molasses
      2 tb Oil, sesame

MMMMM----------------------SAUCE, PER BATCH---------------------------
      2 c  Prego
    1/4 ts Sea salt
    1/4 ts Onion powder
    1/8 ts Garlic powder
    1/8 ts Chili powder
      1 tb Sugar, brown
  1 1/2 tb Vinegar, wine

MMMMM------------------SAUCE, REMAINING BATCHES-----------------------
      6 c  Prego
    3/4 ts Sea salt
    3/4 ts Onion powder
    3/8 ts Garlic powder
    3/8 ts Chili powder
      3 tb Sugar, brown
  4 1/2 tb 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.
 
MMMMM

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