Title: Fruit Stuffed Cabbage
Categories: Vegetarian Main
Yield: 4 Servings

5	ts	Lemon juice, fresh; divided
1		Cabbage; red
1	tb	Butter; unsalted
1	lg	Onion, red; chopped
4		Carrots; peeled; chopped
1	tb	Vinegar; apple cider
1 1/2	c	Cottage cheese
1	ts	Soy sauce; low sodium
2	ts	Honey
1	c	Chickpeas; cooked thoroughly rinsed; if canned
1	sm	Apple, granny smith; peeled cored; and diced
1/4	c	Apples or raisins; diced
		Plain yogurt for topping optional

Boil a 4 quart pot of water. Meanwhile, peel away and discared tough outer cabbage leaves. Remove two more leaves and chop well. When the water is boiling, add 3 teaspoons lemon juice and remaining head of cabbage; simmer for 10 minutes. Remove and set aside to cool.

In a large skillet, melt butter. When it bubbles, add onion and carrots. Saute over very low heat until onion softens, about five minutes. Add chopped cabbage and stir constantly until it starts to wilt, about 1 minute. Add vinegar and stir well. Continue to cook, stirring often, until carrots are cooked thrugh and onion is limp, about 10 minutes. (If the mixture sticks, add water 1 tablespoon at a time, being careful not to let water accumulate in the pan.) In a mixing bowl, combine onion mixture, cottage cheese, soy sauce, remaining 2 teaspoons lemon juice, honey, chickpeas, apple and dried fruit. Mix well.

Preheat oven to a425 degrees. Peel off one cabbage leaf and place a heaping spoonful of filling in the center. Fold the sides of the leaf over the filling, then roll the cabbage leaf up from the bottom. Place the cabbage roll seam side down in a 9- x 13-inch baking dish. Repeat procedure until all of the filling is gone.

Pour 1/4 cup wter in pan and cover with foil. Bake for 20 minutes, or until cabbage rolls are heated through. Remove pans from oven and let rest, covered, for another 10 minutes. Serve topped with plain yogurt if desired. Serves 4.

Per serving: 269 cal; 16 g prot; 7 g fat; 34 g carb; 21 mg chol; 432 mg sod; 6 g fiber Recipe could probably be veganized with the use of nondairy margarine, tofu cottage cheese and soy yogurt.

Vegetarian Times August 1993, MM by DEEANNE

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