Preparation / Directions:
1. Parboil in boiling water for 10 to 15 minutes, or until cabbage is almost tender. Drain and set aside to cool. 2. heat oil in a nonstick skillet. Saute onion in skillet, stirring for 2 minutes. Add rice, and saute for an additional 2 minutes. 3. Add vegetable stock or broth, raisins, sunflower seeds, and seasonings. Bring to a simmer, cover, and cook for 30 minutes. 4. Separate cabbage into individual leaves. Spoon two tablespoons of rice mixture on each leaf. Roll, carefully tucking in sides of each leaf after first roll. Place cabbage rolls in a dutch oven or large casserole and set aside. 5. Combine tomato sauce, water, and sugar in a saucepan and bring to a simmer. Let sauce simmer gently for 2 minutes, stirring frequently. 6. Pour sauce over cabbage rolls, cover, and simmer over low heat for 45 minutes to 1 hour or until cabbage and rice are completely cooked.
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