Vegetarian Stuffed Cabbage Leaves with Tomato Sauce


Tomato Sauce:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 (15 ounce) can tomato sauce
1/2 cup red wine
4 tablespoons red wine vinegar
salt and pepper to taste

Stuffed Cabbage:1 large cabbage
2 medium onions, finely chopped
2 tablespoons vegetable oil
4 carrots, grated
2 stalks celery, chopped
1 zucchini, grated
1/4 cup fresh parsley, chopped
2 tablespoons raisins
4 mushrooms, shopped
1/4 cup pecans, finely chopped
1 cup cooked rice
1/4 cup red wine vinegar
salt and pepper to taste


Tomato Sauce: Heat oil in a large skillet. Add onions, garlic, celery and saute until tender. Add tomato sauce, red wine, honey and vinegar. Bring to a boil and simmer 10 minutes.

Stuffed Cabbage: Preheat oven to 350°. Core cabbage. Place in pot of boiling water, making sure entire head is covered. Cover and cook about 8-10 minutes, until cabbage leaves are tender. Drain and cool. Saute onions in oil. Add carrots, celery and zucchini. Cook 5 minutes. Add parsley, raisins and mushrooms. Stir in pecans, rice, vinegar and honey. Separate cabbage leaves and stuff each one with 1 to 2 tablespoons of filling. Fold sides of each leaf to center and roll up. Place stuffed leaves, seam side down, in a single layer in a baking dish. Pour sauce over cabbage rolls. Bake for 1 hour. Serves: 4.

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