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Pre-heat oven to 375°

Ingredients:

1 Large head of Savoy Cabbage or 2-3 smaller heads

Filling

1 Onion

1 celery

1 pepper, diced (asst. colors)

1 zucchini, diced

1 long Japanese eggplant

2 yellow squash, diced

1-2 carrots, diced

3 Portobello mushrooms

1 small head of Broccoli, small florets

2 t. salt

2 Tbs. dill, chopped

½ t. pepper

2 cups French lentils

2 cups cooked brown rice

2 Tbs. Tamari

¼ cup red wine

Sauce

1- 14 oz can org. crushed tomatoes

3- 14 oz. can org. diced tomatoes

3 onions, cut into slivers, then halved

¼ cup agave

½ cup raisins

½ cup red wine vinegar

1-1/2 t. salt

4 Tbs. pine nuts

2 t. cinnamon  

1/2 cup water  

Instructions:

For the sauce;

1. Cook the onions in olive oil over medium heat, until translucent.

2. Add the pine nuts and cook until they are golden, then add the cinnamon, and cook for 1 minute more.

3. Add remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.

For the Cabbage;

1. Cut out the core of the cabbage.

2. Bring a large pot of water to a boil.

3. Immerse the cabbage in the water for 10 minutes, then remove.

4. Separate the larger, outer leaves for filling.

For the Filling;

1. In a wok, sauté the onion in olive oil until translucent.

2. Add the celery and carrots and cook for a few more minutes.

3. Add the eggplant, and cook until soft.

4. Add a tablespoon or 2 of water if it’s sticking to the wok.

5. Add the mushrooms, and cook down until they soften.

6. Add the red wine and tamari.

7. Add the zucchini, yellow squash, pepper, and broccoli and cook for 5-10 minutes, until all the vegetables are soft.

8. Add the herbs, S & P, lentils, and rice. Mix thoroughly. Taste. Add more tamari, salt & pepper if desired

Stuff the Cabbage;

1. Spray the bottom of a casserole pan with oil. Cover the bottom with a thin coating of the sauce.

2. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle.

3. Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage.

4. Place, seam side down in the casserole pan. Continue until you have all of the leaves rolled up, and you fill the pan.

5. Cover with cabbage rolls with a generous amount of sauce, and then cover with tin foil. Bake in oven for 40 minutes.