Recipe for Vegetarian Stuffed Cabbage 
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Yield:
12 Cabbage ro
Ingredients:
Amount Ingredient
1 tbl Extra-virgin olive oil
1 lrg Onion, peeled and chopped fine
1 lrg Shallot, peeled and chopped fine
1 lb Mushrooms, cleaned, trimmed, and sliced
2 x Carrots, peeled and grated
1 sm Rutabaga (yellow turnip), peeled and grated (about 1 cup)
2 pkt (10-ounce) frozen chopped spinach, thawed and squeezed dry
2 x Zucchini, trimmed and diced
1/2 cup Cooked brown rice, barley, or kasha
2 tsp Salt-free vegetable seasoning
Freshly ground pepper
1/2 cup Chopped Italian flat-leaf parsley
12 lrg Savoy cabbage leaves
3 cup Shredded savoy cabbage
2 cup Vegetable broth
----------------- SAUCE ----------------
6 x Fresh ripe or canned plum tomatoes, cored and diced
2 tsp Extra-virgin olive oil
----------------- GARNISH ----------------
1/3 cup Nonfat plain yogurt or nonfat sour cream
Instructions:
Instructions: 2 Rolls = 1 Serving As Entree; 1 Roll = 1 Serving As Side Dish

METHOD:
Add the oil to a large nonstick skillet. Saute the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots, and rutabaga and saute for about 3 minutes.

Stir in the spinach and zucchini; add the rice, seasonings, and parsley.

Taste and adjust seasonings.

Place about 1/3 cup of the vegetable mixture on each of 12 cabbage leaves at the stem end. Roll up, tucking in the sides.

Cover with foil and bake in a 350-degree F. oven for about 1-1/2 hours or until cooked through.

Prepare a sauce by sauteing the tomatoes in the oil for about 3 to 5 minutes; set aside.

TO SERVE: Spoon the hot tomato sauce over the cabbage rolls; add a dollop of yogurt and sprinkle with chopped fresh dill or chives. Serve with mashed or boiled potatoes.

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