INGREDIENTS

INSTRUCTIONS

1 head of green cabbage (about 2 pounds) I Tablespoon oil 2 medium yellow
onions, finely chopped I clove garlic, crushed I cup cooked mushrooms,
finely chopped 2 cups mashed potatoes 1/4 cup freshly-minced parsley Salt
or salt substitute and freshly ground pepper to taste One 28-ounce can
crushed tomatoes Remove core from cabbage and plunge the head into a large
pot of boiling water, cover, and remove pot from heat after 5 minutes. Let
cabbage head soak in covered pot 15-20 minutes or until leaves are wilted.
Drain and cool until easy to touch. Peel off 16 to 20 leaves, remove coarse
ribs, and set aside.
Heat oil in skillet and saut6 onions and garlic until clear. Scrape
onions into a large bowl, add mushrooms, mashed potatoes, and seasonings.
Combine well.
Spoon a bit of the mixture into center of each leaf, fold 2 sides of
leaf inward, and roll up napkin-s@le. Set stuffed cabbage leaves in bottom
of large, heavy flame-proof dish and cover with tomatoes. Cover dish and
simmer over lowest beat for 30-35 minutes.
This dish is worth the effort to prepare.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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