Stuffed Cabbage(Moosewood Cookbook) - cooking recipe

Ingredients

1 large head green cabbage
1 medium carrot, diced
1 c. chopped onion
3 Tbsp. butter
1 small clove crushed garlic
1/4 c. sunflower seeds
3/4 c. raw cashew pieces
1 stalk chopped celery
salt and pepper to taste
2 c. Ricotta cheese
1/4 c. raisins or currants
1 c. chopped apple
juice from lemon
1 to 2 Tbsp. tamari
1 Tbsp. honey

Preparation

Parboil the cabbage in water, 10 to 15 minutes, or until outer leaves are easily removable.
Remove the first 12 leaves.
Make sure the cabbage is cooked well enough so leaves will not break when rolled.
Saute vegetable (not apple), nuts and seeds in butter until onion is transparent and nuts roasted.
Combine the saute with remaining ingredients and season to taste.