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Baked Cabbage Rolls With Garlic & Wild Rice Stuffing

2-1/2 cups wild rice, cooked
1/4 cup finely chopped onion
1/2 cup finely chopped fresh parsley
2-4 cloves garlic, minced
1/2 teaspoon sage
1 medium head of cabbage
1/2 - 1 Tablespoon olive oil
3/4 cup tomato juice
1/2 cup low-fat yogurt or sour cream

Combine the first five ingredients; chill for several hours to
develop flavors.

Preheat oven to 375 degrees. Cut the stem from the cabbage deep
enough to start a separation of the very outer leaves from the
core. Dip the head in boiling water. This will loosen several
leaves. Dip again and continue to remove the loosened leaves. (1
head of cabbage should yield 10 leaves of usable size.) Blanch the
leaves 2 minutes in the boiling water. Drain and plunge into cold
water. Arrange 10 cabbage leaves on damp towel.

Fill with approximately 1/2 cup of the wild rice mixture per leaf.
Fold in outer right and left edges and roll. Place in large baking
dish. Dip fingers into oil and lightly coat the top of each cabbage
roll. Cover the rolls with tomato juice. Bake covered at 375 degrees
for about 50 minutes. Serve each roll with a spoonful of the baked
tomato juice and a dab of soy "sour cream" or yogurt. Delicious
served with brown rice and green salad. Makes 6 servings.


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