Vegetarian stuffed cabbage

From the original Moosewood Cookbook, which shouldn't be a surprise when you see that it's got gobs of butter, cheese, seeds and nuts.  I generally prefer the meatier version of stuffed cabbage that I've made.  I wouldn't mind finding a better tomato-sauce based vegetarian stuffed cabbage that I liked.

STUFFED CABBAGE
6 servings, 2 rolls each

1 large head green cabbage
1 medium carrot, diced
1 cup chopped onion
3 tbl. butter
1 clove crushed garlic
¼ cup sunflower seeds
¾ cup raw cashew pieces
salt and pepper to taste
1 stalk chopped celery
2 cups ricotta cheese
¼ cup raisins
1 cup chopped apple
juice from one lemon
1-2 tbl.  tamari
1 tbl. honey
extra butter

1. Parboil cabbage in in a kettle of water 10-15 minutes or until outer leaves are easily removeable. Remove first 12 leaves.  Make sure the cabbage is cooked well enough so leaves will not break when rolled, but not so well that they disintegrate.  Save cabbage insides for another dish.

2. Saute vegetables (not apple), nuts and seeds in butter until onion is transparent and nuts roasted. Combine the saute (drain it well!) with remaining ingredients and season to taste.

3. Place 3-4 tbl. filling near the base of each cabbage leaf. Roll tightly, folding insides.  Place on buttered sheet and brush with extra butter. Cover and bake until heated through (about 25 minutes at 325°F).

Serve with yogurt or sour cream, on a bed of rice

 source