| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegan, Vegetarian, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cabbage head, about 2 1/2 lb |
| 2 |
md |
Yellow onions; fine chopped |
| 1 |
cl |
Garlic; crushed |
| 1 |
tb |
Oil |
| 1 1/2 |
c |
Raw carrots; scrubbed and finely grated |
| 2 |
c |
Cokked mashed potatoes |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Fresh parsley; finely chopped |
|
|
Salt and pepper to taste |
| 3 |
c |
Carrots or tomato juice |
INSTRUCTIONS
Remove cabbage core, plunge cabbage in pot of boiling water, bring to full
boil, and then remove from heat. Allow cabbage to stay in covered pot about
20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking
water.) Peel off 16 large elaves, trim coarse center ribs and set aside.
Saute onions and garlic in oil until clear but not brown. Pour into deep
bowl and add grated carrots, potatoes, raisins and seasonings and combine
well. Spoon mixture into center of each leaf, fold leaf edges over
stuffing (envelope style), roll into cigar-shapes fastened with wooden
toothpicks (plastic ones will melt). Arrange in two layers at bottom of
deep, flame-proof dish. Pour juice over stuffed leaves, cover, and simmer
for half an hour. add more liquid if needed.
Total calories per serving: 363 Fat: 5 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/3/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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