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1
Cook brown rice and set aside.
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2
Remove core from cabbage, leaving head intact.
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3
Place cabbage into a large pot and cover with boiling water.
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4
Cover pot partially and cook over medium heat 10 minutes; drain.
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5
Remove 16 to 20 outer leaves and set aside.
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6
Melt margarine in a large skillet over low heat; saute carrots and onion 5 minutes.
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7
Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
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8
Cover and simmer 15 minutes.
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9
Remove from heat and allow to cool slightly.
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10
Stir in cheese.
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11
Trim thick center vein from each cabbage leaf.
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12
Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
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13
Secure with toothpicks.
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14
Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
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15
Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
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16
Cover and bake 1 hour in preheated 375-degree oven.
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17
Uncover and bake 30 minutes longer, basting frequently.
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18
Place cabbage rolls on a serving platter.
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19
Pour pan juices into a small saucepan and bring to a boil over medium heat.
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20
In a small bowl, blend cornstarch with 2 tablespoons cold water.
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21
Stir into boiling liquid and cook until thickened, stirring constantly.
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22
Serve over cabbage rolls.
