INGREDIENTS

INSTRUCTIONS

VEGETABLE BEEF STOCK: In a stock pot, sear the meat-bones. Add
vegetables for the stock pot, along with the seasonings and enough
cold water to cover. Do not boil; simmer slowly with the lid slightly
ajar for about 45-60 mins or until the meat can be easily removed
(cut) from the bones. Using a large sieve, strain the broth into a
sauce pan. Reserve the meat-bones and pieces of parsnip and onion in
the sieve set aside to drain some more and cool. Set the broth in the
saucepan in the refrigerator to chill.  FILLING: When bones are cool
enough to handle, remove meat from the  bones and cartilage from the
meat. Cut meat into small chunks and  place in the bowl of a food
processor fitted with the metal blade.  Add mushrooms (8 or more) to
equal the bulk of the meat when chopped.  Add a few pieces of cooked
turnip and onion reserved from the stock.  Season with tamari soy
sauce. Cover the processor and coarsely chop;  set aside.  STEAM THE
ACCOMPANYING VEGETABLES: All vegetables should be cut  attractively and
to about the same density to steam at the same rate.  Steam the
vegetables for later frying: crisp tender or until no  longer raw, for
8-10 minutes. Arrest the cooking by shocking in ice  water; drain well
and dry on toweling.  SAUCE: (Make about 1/2-cup per serving). Skim fat
off surface of  chilled broth. Place sauce pan with strained stock over
medium heat  and reduce by half (20 mins or more). Add the minced red
bell pepper  for color. Thicken with a little arrowroot or potato
starch mixed  with a little water. Add soy and pepper to taste.  STUFF
CABBAGE LEAVES: Fill each large cabbage leaf with a portion of  the
meat, mushroom and vegetable mixture. Place fold side down in a
nonstick ovenproof pan. Allow to stand in a 400F/200C oven for 15
minutes.  CRISP THE VEGETABLES: Spray a large skillet or wok over with
nonstick  cooking oil, and heat. When moderately hot, fry half the
steamed  vegetables until crisp. Repeat with remaining vegetables.
PLATE: Pool a ladleful of sauce in center of plate. Center the stuffed
cabbage, 1 or 2 per serving. Ladel additional sauce on top of cabbage.
Surround with fried vegetables. Garnish with parsley leaves.  COOKS
NOTES: This menu-dish features a stuffed cabbage leaf  surrounded by
lightly crisped root vegetables. The flavors are  surpisingly light for
the aroma; the after taste is haunting.  Delicious!  TIMING    Cut all
vegetables except the potato: one bowl for the stock pot;  another for
the accompaniment (keeping some trimming for the stock).    Brown the
meat-bones. Add the stock vegetables (and trimmings and  scraps like
the cabbage core).    Separated the stock into two containers: a
saucepan for the strained  stock and a bowl for meat-bones and a few
vegetables from the stock.  Set these in the refrigerator to chill.
continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: <1mg
Sodium: 234mg
Potassium: 2027.7mg
Carbohydrates: 98.9g
Fiber: 14g
Sugar: 16g
Protein: 10.8g