Instructions: Stuffed Cabbage Rolls - an ethnic dish with a robust flavor Makes 12 rolls

Remove the center core from a large green cabbage. Pleace head in a colander and pour hot water over it to loosen the leaves or microwave the whole head for 5 minutes on high. Cool slightly and remove 12 leaves.

Remove hard center from each leaf.

Soak for 15 minutes:
4 large dried shiitake mushrooms
1 cup boiling water

Remove the mushrooms and chop, discarding the stems.

Combine:
1 cup TVP granules
7/8 cup boiling water
1 tbl ketchup

Heat in a pan and saute until soft or microwave for 2 minutes:

1 cup of onion (1 medium), chopped
1 clove of garlic, minced
1 tbl olive oil

Combine for the filling:
1 cup cooked brown rice
the chopped shiitake mushrooms
the onions and garlic
the soaked TVP
1 tsp salt
1/4 tsp mace or nutmeg
1/2 tsp coriander

Place each cabbage leaf on a work surface, outside down. Fill with about 2 tbl of the TVP mixture, fold sides of leaf into center and roll up.

Place seam side down in a lightly oiled 11"x9"x3" dish.

For the sauce, whiz in a blender:
1 (16 oz) can whole tomatoes
1 tsp honey

Spoon sauce over rolls. For oven baking, cover with foil and bake at 350 for 35-40 minutes. For microwave, cover tightly with plastic wrap and cook on medium high for 15 minutes; pierce plastic wrap to release steam and uncover.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.