Vegetable Stuffed Cabbage with Tomato --Mushroom Sauce

This is a fabulous recipe that my friend Zelda offered to me when my daughter became a vegetarian and I had nothing "traditional" to offer her for the Jewish holidays. I made it, and have made it again and again. Everyone seems to love it... even the "meateaters" in the family. You may double the recipe if you like. Happy New Year!

INGREDIENTS

• 1 large green cabbage
• salt
• 1/4 cup peanut or vegetable oil
• 2 medium onions, finely chopped
• 2 cloves of garlic, minced (optional)
• 2 celery stalks, finely chopped
• 4 peeled carrots, shredded
• 1 parsnip, peeled and shredded
• 1 zucchini, shredded
• 1/4 cup minced parsley
• 2 Tbsp raisins
• 4 mushrooms, chopped
• 1/4 cup ground pecans
• 1/4 cup dry red wine
• fresh ground pepper
• 16 oz can tomato sauce

DIRECTIONS

• Wash and cut off 1 inch from the base of the cabbage leaves. Place the cabbage in a large saucepot with boiling water to cover and 2 teaspoons salt. Cook, covered for about 3 minutes or until the leaves have wilted. Drain and set aside.
• Heat oil in a large heavey skillet
• Add onions and garlic and saute until transparent
• Add celery, carrots, parsnip and zucchini, tossing well and saute for 5 minutes until the vegetables begin to soften
• Mix in the parsley, raisins, mushrrom and simmer for 5 minutes longer
• Stir in pecans and wine
• Season to taste with salt and pepper
• Cook 5 minutes longer
• Cover and set aside

ASSEMBLY DIRECTIONS

• Separate the leaves from the head of the cabbage carefully, often you need to cut the thicker part at the base to separate the leaf.
• Place each cabbage leaf on a flat surface
• Shape stuffing into walnut size ball, place on the root end of the cabbage leaf and roll up to enclose the filling, envelope style
• Place the cabbage rolls close together and submerge into the saucepan of tomato sauce (If you prefer a sweet and sour sauce, you may add some brown sugar to the tomato sauce).
• Cover, bring to a boil, reduce heat and simmer for 30 minutes.