(Note: Those with delicate digestion or poor health should avoid steamed or baked cabbage, cauliflower, or Brussels sprouts, but may eat these vegetables raw.)
2 carrots shredded, 2 or 3 beets (shredded), 1 small grated onion, 5 small head of cabbage 1shredded), 1 glass tomato juice, 1 apple (optional).
Mix all ingredients. Pour a little honey or molasses over top. Bake f of an hour in a covered baking dish. Use a moderate oven. Serve with a dressing of lemon and honey. Serves two.
12 green cabbage leaves (Savoy type preferred, if available), 1 large sweet potato, 2 carrots, 1 cup seedless raisins.
Soak cabbage leaves in hot water until tender. Cut away thick ribs in cabbage leaves. Grind other ingredients together. Add vegetable broth powder and a sprinkling of oil. Roll into cabbage leaves, bake for 30 minutes, and serve. Serves six. baked cabbage and carrots 1 small head of cabbage (Savoy, spring, or Chinese cabbage), 4 carrots, dressing of honey or lemon juice.
Remove core and other tough parts of cabbage. Scrub carrots with stiff vegetable brush. Steam cabbage and whole carrots to soften them. Cut cabbage into quarters. Place with whole carrots in slightly oiled baking dish. Add dressing. Bake until slightly brown, and serve. Serves four.
STUFFED CABBAGE REVELATION
12 cabbage leaves (Savoy cabbage preferred), 1 cup brown rice, 1 cup seedless raisins, 2 carrots, 1 cup green peas, 1% cups tomato juice, 2 ripe tomatoes, 1 green pepper, 1 large onion, 2 cloves garlic, 2 tbsp. honey.
Pour 6 cups of boiling water over brown rice and soak for 3 or 4 hours. Keep pot covered. Steam in same water over low flame until tender, then add honey. Soak cabbage leaves 15 minutes in boiling water to soften for rolling. Meanwhile chop fine or grind raisins, carrots, and green peas together and mix with steamed rice.
Roll mixture in cabbage leaves, closing ends by folding the leaves inside. Cut up green pepper, slice onion, cut up tomatoes, grate garlic, and add tomato juice. Steam 5 minutes. Drop the stuffed cabbage rolls, one at a time, into the mixture and continue to steam until tender, keeping pot covered. Serves six.