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Title: Stuffed Cabbage
Categories: Stuffed, Vegetables
Yield: 6 Servings

1 lg Green cabbage head
1 md Carrot; diced
1 c Onion; chopped
3 tb Butter
1 cl Garlic; crushed
1/2 c Sunflower seeds
3/4 c Raw cashew pieces
Salt; to taste
Pepper; to taste
1 Celery rib; chopped
2 c Ricotta cheese
1/4 c Raisins or currants
1 c Apple; chopped
1 Lemon; juice of
1 tb Tamari; up to 2 tb
1 tb Honey
Extra butter

Preparation time 1-1/2 hours

Parboil the cabbage in a kettle of water 10-15 minutes, or until outer
leaves are easily removeable. Remove the first 12 leaves. Make sure
the cabbage is cooked well enough so leaves will not break when
rolled, but not so well that they disintegrate. If you can't get
enough large-enough to stuff leaves from one cabbage, parboil two.
Save cabbage insides to use for another dish.

Saute vegetables (not apple), nuts, and seeds in butter until onion
is transparent and nuts roasted. Combine the saute (drain it well)
with remaining ingredients and season to taste.

Place 3-4 tb filling near the base of each cabbage leaf. Roll tightly,
folding in sides. Place on buffered sheet, and brush with extra
butter. Cover and bake until heated through (about 25 minutes at
325 F).

Serve topped with yogurt or sour cream, on a bed of rice.

Recipe by Moosewood Cookbook

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