Carrot stuffed cabbage leaves
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cabbage head, about 2 1/2 lb | |
| 2 | mediums | Yellow onions; fine chopped |
| 1 | clove | Garlic; crushed |
| 1 | tablespoon | Oil |
| 1½ | cup | Raw carrots; scrubbed and finely grated |
| 2 | cups | Cokked mashed potatoes |
| ½ | cup | Raisins |
| ¼ | cup | Fresh parsley; finely chopped |
| Salt and pepper to taste | ||
| 3 | cups | Carrots or tomato juice |
Directions
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@...) ⅔/96
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