Filling:
2 cups grams cooked rice, kasha or barley
1 onion
2 stalks celery
1 green pepper
6 mushrooms
1 tomato
1 (16 ounce) can corn kernels, drained
2 eggs, beaten
salt and pepper to taste
1 head cabbage
Sauce:
2 (4 ounce) cans tomato sauce
1/2 tsp cumin
1/2 tsp black pepper
1 dash cinnamon
1 dash salt
Conventional Directions: Remove core from a large head of cabbage. Placethe cabbage in a large pot of boiling water until outer leaves are softenedand pliable. Place spoonful of prepared filling mixture on each cabbageleaf. Roll the leaf from the stem end, tucking in the sides. Place in abaking dish with 1/2 cup water or sauce. Cover and cook at 350°F for45 minutes, or until filling is cooked. One large cabbage yields about 10to 12 cabbage rolls.
Food Processor: To prepare filling: cook rice and set aside to cool. Insertsteel blade in food processor. Peel onion and cut in chunks. Cut celeryinto chunks. Remove stem and seeds from green pepper and cut into chunks.Place vegetables in container and process until coarsely chopped. Add torice. Insert slicing disc in food processor. Fill feed tube with mushroomsand use the pusher to guide onto slicing disc to slice thin. Cut tomatointo quarters and guide through the feed tube to slice fine. Add to riceand vegetable mixture. Add corn and beaten eggs to vegetables. Blend welland season to taste. Tightly pack filling mixture into prepared cabbage.Place in a baking dish and set aside. To prepare sauce: Combine all ingredients,tasting to correct seasonings. Pour sauce over stuffed cabbage. Cover bakingdish tightly and bake at 350°F for 45 minutes, or until vegetables aretender.