Vegetarian Cabbage Rolls

• 2 each cabbage
• 3/4 cup pearl barley
• 3/4 cup cracked wheat (bulgur)
• 6 cups water salted if desired
• 1 cup rice
• 1 large onions
• 1 tablespoon paprika
• 1/2 teaspoon chili powder
• 4 each garlic cloves crushed
• 1/2 cup pine nuts
• 10 1/2 ounces tofu firm
• 1/2 bunch parsley leaves chopped
• 6 tablespoons sauce soy
• 4 tablespoons molasses
• 2 tablespoons vegetable oil sesame
• 2 cups tomato sauce
• 1/4 teaspoon sea salt
• 1/4 teaspoon onion powder
• 18 teaspoon garlic powder
• 18 teaspoon chili powder
• 1 tablespoon sugar brown
• 1 1/2 tablespoons vinegar wine

1. Filling: Precook grains in water until done.
2. Crush tofu.
3. Saute remaining ingredients in oil until cooked and add cooked grains.
4. Sauce: Season tomato sauce with remaining ingredients.
5. Cabbage: Core cabbage and cook in boiling water for several minutes.
6. Pull leaves away as they soften.
7. Cut out hard core of leaf.
8. Cut largest leaves in half.
9. Preheat oven to 300.
10. Oil 9"x13" casserole.
11. Place enough tomato sauce to cover bottom.
12. Fill cabbage leaves with cooked filling and wrap, tucking sides and ends in to form neat rolls.
13. Place rolls snugly in casserole against each other.
14. Spoon remaining sauce over.
15. Cover tightly and bake 2 hours.
16. Leave in oven until serving time.

cabbage, pearl barley, cracked wheat, water, rice, onions, paprika, chili powder, garlic, pine nuts, firm, parsley, molasses, vegetable oil sesame, tomato sauce, salt, onion powder, garlic, chili powder, sugar brown, vinegar wine

Taken from recipeland.com/recipe/v/vegetarian-cabbage-rolls-32942 (may not work)