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Carrot-Stuffed Cabbage Leaves
1 head green cabbage, about 2-1/2 lbs.
2 medium yellow onions, finely chopped
1 clove garlic, crushed
1 Tablespoon oil
1-1/2 cups raw carrots, scrubbed and finely grated
2 cups cooked mashed potatoes
1/2 cup raisins
1/4 cup fresh parsley, finely chopped
Salt or salt substitute and pepper to taste
3 cups carrot or tomato juice
Remove cabbage core, plunge cabbage in pot of boiling water, cover,
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 leaves,
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. Makes 4 servings.
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Stuffed Cabbage 14