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Carrot Stuffed Cabbage Leaves |  Vegetable Day

  • 1 cabbage head, about 2 ½ lb.
  • 2 med yellow onions; fine chopped
  • 1 clove garlic; crushed
  • Pam
  • 1½ c raw carrots; scrubbed and finely grated
  • 2 cup cooked mashed butternut squash
  • ¼ cup fresh parsley; finely chopped
  • salt and pepper to taste
  • 3 cup canned tomatoes in juice
  • 1 cup water
  • remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat
  • allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool (reserve a bit of cooking water)
  • peel off 16 large leaves, trim coarse center ribs and set aside
  • sauté onions and garlic in Pam until clear but not brown
  • pour into deep bowl and add grated carrots, mashed butternut squash and seasonings and combine well
  • spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt)
  • arrange in two layers at bottom of deep, flame-proof dish
  • pour juice over stuffed leaves, cover, and simmer for half an hour
  • add more liquid if needed

Gilda's hints: great way to get those cabbage leaves off is to freeze the entire head of cabbage a day or two before - then let it thaw - the leaves wilt and come off easily. Also, I never found it necessary to use toothpicks - the little rolls hold their shape quite well - just put them in seam side down.

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