2 ea Cabbage head

----------------------------------FILLING----------------------------------
    3/4 c  Barley

    3/4 c  Bulgur

      6 c  Water; salted if desired

      1 c  Rice

      1 lg Onions

      1 tb Paprika

    1/2 ts Chili powder

      4    Garlic cloves, crushed

    1/2 c  Pine nuts

 10 1/2 oz Tofu, firm

    1/2 bn Parsley; chopped

      6 tb Sauce, soy

      4 tb Molasses

      2 tb Oil, sesame

------------------------------SAUCE, PER BATCH------------------------------
      2 c  Prego

    1/4 ts Sea salt

    1/4 ts Onion powder

    1/8 ts Garlic powder

    1/8 ts Chili powder

      1 tb Sugar, brown

  1 1/2 tb Vinegar, wine

--------------------------SAUCE, REMAINING BATCHES--------------------------
      6 c  Prego

    3/4 ts Sea salt

    3/4 ts Onion powder

    3/8 ts Garlic powder

    3/8 ts Chili powder

      3 tb Sugar, brown

  4 1/2 tb Vinegar, wine

  Filling:  Precook grains in water until done.  Crush tofu.  Saute
  remaining ingredients in oil until cooked and add cooked grains.
  Sauce:  Season tomato sauce with remaining ingredients.
  Cabbage: Core cabbage and cook in boiling water for several minutes.
  Pull leaves away as they soften.  Cut out hard core of leaf. Cut
  largest leaves in half.
  Preheat oven to 300.  Oil 9"x13" casserole.  Place enough tomato
  sauce to cover bottom.  Fill cabbage leaves with cooked filling and
  wrap, tucking sides and ends in to form neat rolls. Place rolls
  snugly in casserole against each other. Spoon remaining sauce over.
  Cover tightly and bake 2 hours. Leave in oven until serving time.