Stuffed Cabbage
from Vegetarian Resource Center - Boston, USA

Instead of meat, use walnuts, mushrooms, and tomatoes.
It has a wonderful interplay of sweet and sour.
Make plenty; you'll eat more than you realize, and can always freeze the leftovers.

• 2 heads of cabbage
• 1 1/2 cups brown rice (I used brown basmati), uncooked
• 3/4 cup raisins
• 1 cup maple sugar or syrup
• 2 cans stewed tomatoes
• 1/2 pound oyster mushrooms (sliced into small chunks)
• 3/4 cup walnuts, chopped coarse
• 2 large onions, chopped
• 1 cup lemon juice
• 1 cup water
• salt and pepper to taste

Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup of lemon juice, 2/3 of the onion, and one can of tomato
(drain off the juice and reserve it).

Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip.
Place seam-side down in a dutch oven.
Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot).

Chop up the remaining cabbage (my mother called this the 'shmatas', which means 'rags') into a bowl.
Dump in the second can of tomatoes, the juice from the first, the remaining lemon juice, onion, salt and pepper, and any remaining filling.
Mix, and dump on top of the rolls in the pot.
Add about 1 cup of water (won't quite cover it).

Heat on medium until the mixture boils, then cover and reduce heat to medium-low.
Cook 3-4 hours, reducing heat to low if neccessary.
c The rolls steam in the juices, and shrink down as the cabbage cooks.
Don't stir!

You can then serve immediately, or reheat the next day.
It reheats and freezes well.
To serve, spoon 2-3 rolls onto a plate, add some shmatas and juices, and serve with russian rye bread (to mop up the juice).
Eat, and repeat until unconscious.