Instructions: 6 SERVINGS DAIRY-FREE

Round out this meal with whole-grain bread and a crisp salad.

Bring large pot of water to a boil. Cut deeply around core at base of cabbage, but dont remove it. Immerse entire cabbage in boiling water 4 to 5 minutes, then lift it out with a strainer. Peel off as many outer leaves as come off easily. Return cabbage to water for additional softening and repeat until you have removed 12 leaves. Set aside.

Quarter remaining cabbage; discard core. Cut cabbage into strips, then chop and set aside.

Filling: In medium bowl, combine all ingredients and mix until well blended.

Set leaves on work surface. Trim off tough white vein at base of each leaf.

Place about 1/4 cup filling on bottom third of each leaf; flatten slightly.

Fold bottom of leaf over filling, then fold in sides and roll up tightly.

Squeeze rolls to compress.

In Dutch oven, heat oil over medium Heat. Add onion and cook, stirring often, until softened, about 7 minutes. Add chopped cabbage and thyme. Cook, stirring occasionally, until cabbage begins to soften, about 5 minutes. In large bowl, mix tomato juice, raisins, lemon juice, sugar, salt and pepper. Arrange cabbage rolls, seam side down, in a single layer over cabbage mixture. Pour tomato juice mixture over rolls and bring to a simmer. Reduce heat, cover and simmer until rolls are tender and liquid has thickened, about 2 hours.

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