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1
In a 3 quart saucepan, heat the olive oil over medium heat.
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2
Add the diced onion and garlic and cook until soft and golden brown (about 8 minutes).
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3
Add the thyme and carrot and cook for an additional 5 minutes.
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4
Add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly.
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5
Lower the heat and simmer for thirty minutes.
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6
For Cabbage Rolls.
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7
While sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper.
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8
Place one half of the completed sauce and wine in a large covered oven-proof casserole dish.
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9
Take individual whole cabbage leaf and lay out on a cutting board. Place a medium-sized handful of meat mixture in the lower center of the leaf. Fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. Continue with remaining cabbage leaves until meat is used up.
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10
Chop remaining cabbage and stir into remaining sauce.
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11
Spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375u00b0F oven and bake for 1 hour.
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12
Serve immediately with mashed potatoes.
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13
* Stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving. Can be frozen for up to 6 months in an airtight container. Thaw in refrigerator, heat and serve.
