Vegetarian Stuffed Cabbage - pareve
"You'll love our slightly sweet, slightly sour version of an old
favorite. We serve it over brown rice and, when we can, we cook it a
day ahead. It tastes even better the next day."
1 medium head of cabbage
2 15-ounce cans tomato sauce (can be salt free)
1/4 cup lemon juice
3 Tblsp firmly packed brown sugar
1 cup chopped onions
1 cup chopped cabbage
1 1/2 cups finely shredded carrots
1 1/2 cups finely shredded, unpeeled potatoes (9 ounces)
2 Tblsp lemon juice
1 Tblsp vegetable oil
1/4 cup plus 2 Tblsp whole wheat flour
1/2 cup of raisins
1 small apple, unpeeled finely shredded
1/2 tsp ground cinnamon
1/2 tsp ground ginger
salt and pepper to taste
Carefully remove 12 outside leaves from head of cabbage. Chop 1 cup
of the remaining cabbage to use in the sauce and reserve remaining
cabbage for another use. Place whole cabbage leaves in a large pot
of boiling water and boil 5 minutes. Remove from water, place in a
colander, and run under cold water for a few minutes. Drain.
Combine all sauce ingredients in a small saucepan. Bring to a boil
over medium heat. Reduce heat to low, cover and simmer 15 minutes.
In a large bowl, combine all filling ingredients. Add 1/3 cup of the
sauce. Mix well.
Preheat oven to 350.
Lightly oil a 9 x 13 inch
baking pan or spray with a nonstick cooking spray.
Place 1/4 cup of filling near the base of each cabbage leaf. Roll
tightly, folding in sides as you roll. Place rolls, seam side down,
in prepared pan.
Spoon remaining sauce evenly over
rolls. Cover tightly and bake 1 hour.
Luscious and Meatless" by Bobbie Hinman and Millie Snyder