Post 182 For the Older guys out there: Stuffed Cabbage Leaves (Vegetarian – Moosewood Cookbook) recommended by my friend Bella Parnes

Stuffed Cabbage Leaves (Vegetarian – Moosewood Cookbook)

 

1 large head green cabbage separated and frozen

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FOR SAUTE
1 medium carrot, diced
1 cup chopped onion
3 Tbsp butter
1 small clove crushed garlic
1/4 cup sunflower seeds (raw, unsalted)
3/4 cup raw cashew pieces
salt/pepper to taste
1 stalk chopped celery

TO MIX IN LATER
2 cups ricotta cheese
1/4 cup raisins or currants
1 cup chopped apple
juice from 1 lemon
2 Tbsp Tamari
1 Tbsp honey (optional – I didn’t use this…)
extra butter

1) Parboil the cabbage in a kettle of water 10-15 minutes, or until outer leaves are easily removable. Remove the 1st 12 leaves (I didn’t because the cabbage’s outer leaves were in good condition). Make sure the cabbage is cooked well enough so leaves will not break when rolled, but no 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 (I made veggie broth).

2) Melt butter/olive oil  in large sauce pan. Saute vegetables, nuts and seeds (all items from “for saute” list) until onion is transparent and nuts roasted. Drain. (I did this the night before, and re-heated it the day of the brunch.)

3) Combine “to mix in” ingredients with sauteed vegetables. Mix it all well.

4) Place 3-4 Tbsp filling near the base of each cabbage leaf. Roll tightly, folding insides. Place on a buttered sheet (or pyrex dish) and brush with extra butter. Cover and bake until heated through (about 25 minutes at 325*F). (I forgot to cover them, they came out slightly browned…and quite tasty.)

Optional: serve topped with yogurt or sour cream, on a bed of rice.

I chose to make wild rice with a store-bought cilantro pesto sauce, very subtle.

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