Recipe - Nut-Stuffed Cabbage Rolls

12 lg Cabbage leaves
1 cup Bread crumbs, whole wheat
2 tablespoon Onion; grated
One half cup ;water; boiling
1 cup Hazelnuts or pecans
One half cup Celery; minced
2 teaspoon Herbs; mixed
Salt and pepper to taste

INGREDIENTS FOR DEEP FRYING
3 ounce Flour
8 tablespoon Water
One half cup Bread crumbs, dry
Oil for deep frying

Blanch whole cabbage leaves two at a time in enough boiling salted water
to cover for about five minutes.
Drain and cool in a colander.

Meanwhile mix the cup of whole wheat bread crumbs with two tablespoons
grated onion, and add onehalf cup of boiling water. Let stand for five
minutes to soften the bread crumbs. Then add the chopped nuts, the minced
celery, the mixed herbs and spices.

With a sharp knife, cut out the hard stem from each cabbage leaf. Lay the
leaf flat on a working surface and spoon the filling onto the edge of the
leaf. Coat the edge evenly, then roll it up tightly. If the cabbage leaves
are small in size, take two leaves and arrange them so that one edge
overlaps the other; line the leading edge with the filling and roll it up.

In a bowl, combine the flour with 8 teaspoons of warm water. Beat them
together until they form a thickish batter. Dip the cabbage rolls in the
batter, then coat them with breadcrumbs and deep fry.

Serve garnished with sprigs of parsley or mint.

Serves four.

Famous Vegetarians and Their Favorite Recipes by Rynn Berry/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini