RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Side: Cabbage Stuffed w/Vegetables - pareve
1 large cabbage Salt 1/4 cup safflower oil or peanut oil 2 medium onions, finely chopped 2 cloves garlic, minced (optional) 2 ribs celery, finely chopped 4 carrots, shredded 1 parsnip, shredded 1 zucchini, shredded 1/4 cup minced fresh parsley 2 tablespoons raisins 4 fresh mushrooms, chopped 1/4 cup ground pecans 1/4 cup Passover dry red wine Freshly ground black pepper Tomato sauce (see recipe) Wash cabbage; cut out core; cut off about 1 inch from base of cabbage. Place cabbage in saucepan; add boiling water to cover and 1 teaspoon salt. Cook, covered, 3 minutes, or until leaves have wilted. Drain and set aside. When cabbage is cool enough to handle, separate leaves; set aside. Heat oil in large, heavy skillet. Add onions and garlic; saute until transparent. Add celery, carrots, parsnip and zucchini; toss well. Saute
