Corn Bread Stuffed Cabbage Stuffed Cabbage: 1 large head green cabbage 2 medium-size onions, minced 3 medium-size cloves garlic, minced 2 Tbsp margarine (or butter) 2 stalks celery, minced 1/2 tsp salt 1/2 tsp celery seed 1 tsp ground ginger 1/2 tsp dried sage 1/2 tsp dried thyme 1/2 tsp dried tarragon 2 tsp dried basil 2 tsp dried dill 1/4 tsp allspice 1 tsp paprika Generous amount of freshly ground black pepper 2-1/2 to 3 cups crumbled corn bread 1 Tbsp fresh lemon juice Sauce: 1-1/2 cups soy milk (you can use low-fat milk for dairy meals) 1 pound fresh mushrooms, cleaned and thinly sliced 3 Tbsp margarine or butter 3 Tbsp brandy or dry sherry 3 Tbsp unbleached white flour 1/4 tsp salt Black pepper Core cabbage and place it in a soup pot full of simmering water, core end down. Cover and cook until cabbage leaves pull off easily and are supple enough to roll without breaking. Then remove head of cabbage, drain well in a colander and set aside. In a heavy skillet, cook onions and garlic in margarine over medium heat for several minutes until onions become translucent. Add celery, salt and all seasonings except lemon juice. Cover and cook over medium-low heat, stirring intermittently for 10-15 minutes, or until celery is very tender and everything is well mingled. Meanwhile, transfer corn bread to a large bowl. Add the saute mixture to corn bread. Add lemon juice and mix thoroughly. To assemble, break off cabbage leaves one at a time. Place about 3 Tbsp of stuffing at the core end and roll toward the tip, tucking in the sides. Arrange cabbage rolls in a 9 by 13-inch baking pan in rows, touching. Preheat oven to 350 degrees and then make sauce. For sauce, heat milk just to boiling point. Remove from heat and set aside. In a large, heavy skillet, saute mushrooms in butter or margarine over medium heat for about 5 minutes, stirring occasionally. Add brandy or sherry and continue to cook for about 5 more minutes. Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. Keep whisking and cooking another 5 minutes. Be sure the heat is not too high. Stir in hot milk. Cook over low heat, stirring intermittently until smooth and thickened, about 8 minutes. Season with salt and pepper, and remove from heat. Ladle half the sauce over the rolls. Cover pan with foil and bake for about 40 minutes, or until rolls are heated through and sauce is bubbly. Ladle extra sauce onto each serving. Serve hot. Makes 16 rolls.
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