I know, I know, I really should be doing this on a Monday but cabbage rolls are good anytime. 
I grew up eating a lot of cabbage rolls made by my many Eastern European neighbours.  Someone’s Baba had always been cooking for days and was worried that this little Irish, Scottish kid would somehow starve to death before she had her second dinner.
When I became a vegetarian in my 20’s (no need to laugh, I’m well aware that we are scary carnivores in our house now) I missed them and made this recipe up after eating a version one day at a now defunct vegetarian restaurant in Toronto.  Somehow this combination works.  Somehow.  Do yourself a favour and try it just once.  Don’t tell your family what is in it because the description makes them seem a bit odd.
I take 1 cup of chopped mushrooms and the same of mixed, dried fruit.  1 tsp. salt, 1/2 a finely chopped, medium onion, 1 tsp. paprika, 2 T. chopped dill (2 tsp of dried), 2 chopped garlic cloves and 1 chopped carrot (you’ll notice in this case I didn’t have a carrot so I substituted the same amount of cooked squash).
Have a 9×11 pan ready to go with 28 oz of diced, canned tomatoes.
Core a cabbage.
Peel the layers so that you have nice big leaves.  Note:  most recipes ask for you to blanch the cabbage in boiling water but I; like to cut-out a step if at all possible, like that the rolls aren’t mushy when you are ready to eat them.
Back to the stuffing.  Add in 4 cups of cooked rice (I like a mix of wild and brown).
Fill your cabbage leaves with your rice mixture.
Fold all your loose ends in to create a roll.
Place with the folded side down into your pan of diced tomatoes.

Add enough hot water to fill the pan to 3/4 of the way up the side of the pan.
Cover with foil.
Bake in a moderate oven until the cabbage has softened and the tomatoes have created a thick sauce on the bottom (approx. 45 minutes at 330).