Stuffed Cabbage

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Stuffed Cabbage 2 cups cooked wild rice 1 cup diced onion4 cloves garlic, thinly slicedraisinsapple cider one small head cabbagetangy tomato sauce (recipe below)In apple cider, saute onion and garlic until onion is soft. Addrice, raisins and some more cider. Heat gently for a few minutesto let flavors meld.Take cabbage and core and plunge into hot water for a few (5?)minutes to loosen leaves. Peel off a dozen or so leaves.Put a layer of sauce in the bottom of the pan. Roll the cabbageleaves around the rice mixture by putting a tablespoon or so ofthe mixture i the middle of the cabbage leaf, fold up the sidesand roll. Put the rolled cabbage on the sauce; layer as needed byputting sauce on top of the cabbage, adding more rolls, end withsauce. Cover and bake 30 minutes in a 350 degree oven.Tangy Tomato Sauce28-oz can crushed tomato1 cup diced onion4 or more cloves minced garlic1 tbs. apple cider1 tbs. lemon juiceSaute onion and garlic. Add crushed tomato. Simmer 5 minutes. Addapple cider and lemon juice. Simmer 5 more minutes.