1 c brown rice
2 c water
1 c onion (chopped)
2 clv garlic (finely chopped)
1 tsp olive oil
1/4 c dry hiziki or arame (soaked in 1 cup water)
3 medium carrots (chopped finely)
1 red pepper (chopped finely)
6 shiitake mushrooms (sliced)
1 tbsp ginger (peeled and grated)
1 tsp dulse powder
10 large green cabbage leaves
1/2 c tomato sauce
Bring the water to a boil. Add the brown rice and simmer, covered, for 45 minutes or until done. Set aside.
Saute the onions, garlic and mushrooms in a little water and olive oil for 5 minutes. Add the carrots and red pepper and steam gently with the onion mixture, adding a little more water if needed.
Mix the rice and sauteed vegetables together in a bowl with the ginger and dulse powder.
Preheat oven to 325 F.
In a large pot of boiling water, blanch the cabbage leaves for 30 seconds. Drain, and immerse the leaves in a bowl of cold water until cooled. Remove and pat dry. Slice a layer off the thickened stem of each leaf to make rolling easier. Spread out the leaves flat on a large working surface. Fill each leaf with an equal amount of stuffing and roll them from the stem end forward, tucking in the sides as you complete the roll. Place the rolls, seam side down, in a layer in a baking dish and pour the tomato sauce over top. Bake for 30 minutes or until the leaves are tender. The recipe can be doubled and layered in the baking dish with tomato sauce between the layers. They freeze well.