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:</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


salt and pepper to taste

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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.