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For the filling: In a large mixing bowl, combine all the filling ingredients. Place 1 heaping tablespoons in center of each leaf, folding in end and sides and rolling up to form a snug roll. Continue till all filling and leaves are used. Shred smaller remaining leaves.
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For the sweet and sour sauce combine ingredients in small bowl. If you can't find mushroom tomato sauce, then use tomato sauce.
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In large pot or roasting pan, layer shredded cabbage (any leaves not suitable for filling), place stuffed cabbage rolls and sauce on top of shredded cabbage. Continue till all are in pot. Simmer for 2 hours on stove top tightly covered, or cook in preheated 275 oven for 2 hours. Yield: 30 Cabbage Rolls.
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VARIATIONS:.
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THE MEATLESS WAY: Substitute 3 cups cooked mixed beans, peas and lentils as you like. ( A good combination is cooked garbanzos (chickpeas) and brown lentils). Use 1 cup raw rice. Crush them as you combine with other ingredients. Continue as above. Season to taste.
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HUNGARIAN LAYERED CABBAGE: Use SAVOY cabbage for this dish as it softens when cooked. In a baking pan layer cabbage leaves, meat filling, and sauce, ending with sauce on top. Bake in preheated 350u00b0F oven for 1 hour. Keep warm till serving, cut in squares to serve.
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THE MEATLESS WAY: Try this same method as for Hungarian Layered Cabbage using grated raw potatoes instead of meat filling. Season with finely minced browned onions, salt and pepper. Top casserole with sauce. Bake 1 hour.
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MIDDLE EAST CABBAGE ROLLS: Use ground lamb, COOKED rice, and season with allspice and cinnamon. Layer rolls with lemon juice flavored chicken broth instead of Sweet and Sour Sauce. Cook as in main recipe.
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To Life!
