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 Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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.