1 large cabbage



2 Tbs onion – minced

1 Tbs olive oil

1 cup raw brown rice

1 ½ cup veggie stock

¼ cup artichoke hearts* – chopped

¼ cup celery – chopped

¼ cup sunflower seeds            s

alt and pepper to taste



2 Tbs olive oil

1 med. onion – minced

2 Tbs flour

2 cups fresh tomatoes* – chopped

2 Tbs basil – minced

salt and pepper to taste


Filling directions:

Saute onion and oil.  Add raw rice and saute for a couple minutes.  Add stock, seeds, celery and seasoning.  Cover, bring to boil, lower heat and simmer until rice is cooked – approx. 45 minutes.  After it is cooked add artichoke hearts.


Sauce directions:

Saute onion and oil.  Stir in flour and cook for a couple minutes.  Gradually add tomatoes and seasoning.  Simmer while stirring for approx. 20 minutes.


Cabbage directions:

Remove core from cabbage and steam entire whole cabbage for 5-10 minutes.  Carefully peel off 15+ outer leaves.


And assemble…

Preheat oven to 350F.  Place 2 Tbs filling on each leaf, tuck in ends and roll up.  Oil a baking dish.  Place rolls seam-side-down in dish, pour sauce over top.  Cover and bake for approx. 45 minutes.  Serve warm.  Serves 6-8.

*Artichoke hearts can be replaced with olives, or you can use both!

*Fresh tomatoes can be replaced with canned chopped tomatoes.

Adapted from a recipe in Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Bronwen Godfrey