Serves 6


12 Cabbage Leaves
12 Mushrooms
1 Onion
1 Stalk Celery
¼ Cup Sunflower Oil
2 Cups Brown Rice, Cooked
½ Cup Cashews, or Sunflower Seeds
½ Cup Raisins
1 Tbsp. Soy Sauce
1 Tbsp. Granulated Garlic
1 Tbsp. Parsley
1 tsp. Sage
Sweet & Sour Sauce, optional


Cook 1 Cup dry brown rice in 2 Cups boiling water
for 40 minutes, covered.
Steam the cabbage leaves for 5 minutes until limp.
Prepare the
Sweet & Sour Sauce.
Chop onion, mushrooms and celery.  
Sauté them in oil until the onions become transparent.
Also chop the cashew nuts or sunflower seeds.
Mix the cooked rice and all of the remaining ingredients
into the skillet.  Stir well.
Add enough of the sauce to keep the mixture moist.  
Use oil, if not using
Sweet & Sour Sauce.
Place 3 Tbsp. of the mixture in the center of each leaf
and roll up.  Secure the end with a toothpick.
Preheat oven to 350 degrees.
Place the rolls side by side in a baking dish.
Cover with remaining sauce.  Bake for 20 minutes.