1 1/2 c. pared & diced eggplant, sm. dice
Salt
3 lg. cabbage leaves
2 c. sliced mushrooms
1/2 c. chopped broccoli florets
1/2 tsp. chopped parsley stems
1/4 tsp. oregano leaves
Dash of pepper
1 1/2 c. tomato sauce
1/4 tsp. dehydrated onion flakes

Sprinkle eggplant with dash of salt and let stand on paper towels one hour. Cook cabbage leaves in boiling salted water and cover until tender, rinse in cold water. Drain and set aside. Heat nonstick skillet. Add eggplant, 1/2 teaspoon salt, mushrooms, broccoli, parsley stems, oregano and pepper. Cover and cook over medium heat, stirring occasionally, until eggplant is soft and mushrooms are tender.

Preheat oven to 350 degrees. Remove about 1 inch from core end of each cabbage leaf. Place 1/3 of vegetable mixture in center of each leaf. Roll tightly tucking in sides to enclose filling. Place filled leaves seam side down in baking dish. Combine tomato sauce and onion flakes, pour over leaves. Bake 15 minutes. Serves 3. Single serving = 1 cup vegetable.