Carrot Stuffed Cabbage Leaves Recipe

Ingredients

1 cabbage head, about 2 1/2 lb
2 medium yellow onions, fine chopped
1 cl garlic, crushed
1 tbsp oil
1 1/2 cup raw carrots, scrubbed and finely grate
2 cup cokked mashed potatoes
1/2 cup raisins
1/4 cup fresh parsley, finely chopped
1 salt and pepper to taste
3 cup carrots or tomato juice


Directions

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 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.

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


Servings: 4 servings

 

 

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Categories: Cabbage; Vegetable


The History of Recipes

We are able to trace the history of meal recipes far back into antiquity, at least as far as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these old records were just simple hieroglyphic recipes for preparing food.

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By the advent of the 20th century, cook books are in high demand, as a result of more people being able to read, more leisure time and being a little richer.

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We hope you enjoy this Carrot Stuffed Cabbage Leaves recipe.

 


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