Carrot Stuffed Cabbage Leaves Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Cabbage head, about 2 1/2 lb
2 medium: Yellow onions, fine chopped
1 centiliter: Garlic, crushed
1 tbsp: Oil,
1 1/2 cup: Raw carrots, scrubbed and finely grated
2 cup: Cokked mashed potatoes,
1/2 cup: Raisins,
1/4 cup: Fresh parsley, finely chopped
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 Poohs Recipe dbase
(lisa_pooh@delphi.com) 2/3/96
Source from luhu.jp
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 Poohs Recipe dbase
(lisa_pooh@delphi.com) 2/3/96
Source from luhu.jp