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LOCATION: Recipes >> Vegetarian >> Stuffed Cabbage 13

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Stuffed Cabbage Leaves

1 head of green cabbage (about 2 pounds)
1 Tablespoon oil
2 medium yellow onions, finely chopped
1 clove garlic, crushed
1 cup cooked mushrooms, finely chopped
2 cups mashed potatoes
1/4 cup freshly-minced parsley
Salt or salt substitute and freshly ground pepper to taste
28-ounce can crushed tomatoes

Remove core from cabbage and plunge the head into a large pot of
boiling water, cover, and remove pot from heat after 5 minutes.
Let cabbage head soak in covered pot 15-20 minutes or until leaves
are wilted. Drain and cool until easy to touch. Peel off 16 to 20
leaves, remove coarse ribs, and set aside. Heat oil in skillet and
sauti onions and garlic until clear. Scrape onions into a large
bowl, add mushrooms, mashed potatoes, and seasonings. Combine well.
Spoon a bit of the mixture into center of each leaf, fold 2 sides
of leaf inward, and roll up napkin-style. Set stuffed cabbage leaves
in bottom of large, heavy flame-proof dish and cover with tomatoes.
Cover dish and simmer over lowest heat for 30-35 minutes. Makes 4
servings.

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