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Stuffed Cabbage, Ratatouille (P, KLP)
Source: Internet
Serves: 8 to 10

1 small eggplant
3 tomatoes, skinned
2 medium zucchini
2 green peppers
1/4 cup vegetable oil
1 head cabbage
2 tbsp. olive oil
1 clove garlic, mashed
2 tbsp. shallots, finely chopped
Salt, pepper
1 tbsp. parsley, finely chopped

Wash and cut vegetables, excluding the cabbage, into 1/2" cubes.

Heat oil and sauté garlic and shallots for about 2 minutes and then add all vegetables, except cabbage. Brown, stirring constantly. Season with salt and pepper and add parsley. Cover and simmer on a low flame about 1 hour, stirring occasionally. Cool.

Bring 3 quarts of water to a boil. Add cabbage.

Simmer 2 to 3 minutes or until the leaves are pliable. Drain cabbage, remove leaves. Place about 2 tablespoons ratatouille on each leaf, fold sides of leaves over stuffing. Roll up from the thick end of leaf, toward the thin end. Steam rolls about 2 minutes. Serve at room temperature.

Posted by Dalia Rosenberg

Nutritional Info Per Serving: N/A