MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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.
  
  Sauté vegetables (not apple), nuts, and seeds in butter until onion
  is transparent and nuts roasted. Combine the sauté (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
 
MMMMM