Ingredients
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
1/2 tablespoon GOLDEN BLOSSOM HONEY
4 tablespoons red wine vinegar
salt and pepper to taste
Stuffed Cabbage:</b
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
1 tablespoon GOLDEN BLOSSOM HONEY
salt and pepper to taste
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
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.
