Recipe - Carrot Stuffed Cabbage Leaves

1 Cabbage head, about 2 One half lb
2 md Yellow onions; fine chopped
1 cl Garlic; crushed
1 tablespoon Oil
1 One half cup Raw carrots; scrubbed and
finely grated
2 cup Cokked mashed potatoes
One half cup Raisins
One fourth cup Fresh parsley; finely
chopped
Salt and pepper to taste
3 cup Carrots or tomato juice

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 cigarshapes fastened with wooden
toothpicks (plastic ones will melt). Arrange in two layers at bottom of
deep, flameproof 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