2    Cabbage head

-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

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

-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.