Carrot Stuffed Cabbage Leaves

• 2 pounds cabbage
• 2 medium onions chopped
• 1 clove garlic crushed
• 1 tablespoon vegetable oil
• 1 1/2 cups carrots scrubbed
• 2 cups potatoes cooked, mashed
• 1/2 cup raisins, seedless
• 1/4 cup parsley leaves chopped
• 3 cups carrot juice

1. Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
2. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool.
3. Peel off 16 large elaves, trim coarse center ribs and set aside.
4. Saute onions and garlic in oil until clear but not brown.
5. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
6. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
7. Arrange in two layers at bottom of deep, flame-proof dish.
8. Pour juice over stuffed leaves, cover, and simmer for half an hour, add more liquid if needed.

cabbage, onions, garlic, vegetable oil, carrots, potatoes, raisins, parsley, carrot juice

Taken from recipeland.com/recipe/v/carrot-stuffed-cabbage-leaves-43981 (may not work)