Contributed by Angela Cleveland (Recipe adapted from “Gardening123” at www.gardening123.com)

Ingredients

1 head Green cabbage (about 2 pounds)
1 Tbs Olive oil
2 Yellow Onions (medium), finely chopped
1 clove Garlic, crushed
1 C cooked Mushrooms, finely chopped
2 C Mashed Potatoes
¼ C Parsley (freshly minced)
Salt and Pepper, to taste
1 can (28 ounces) crushed Tomatoes

Instructions

Remove core from cabbage and plunge head into a large pot of boiling water and cover; remove pot from heat after 5 minutes. Let cabbage head soak in covered pot 15-20 minutes or until leaves are wilted. Drain and cool until easy to touch. Peel off 16 to 20 leaves, remove coarse ribs, and set aside. Heat oil in skillet; sauté onions and garlic until clear. Scrape onions into a large bowl, add mushrooms, mashed potatoes, and seasonings. Combine well. Spoon some of the mixture into center of each leaf, fold 2 sides of leaf inward, and roll. Set stuffed cabbage leaves in bottom of large, heavy flame-proof dish and cover with tomatoes. Cover dish and simmer over lowest heat for 30-35 minutes. Serves 4.

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