1 tsp. olive oil
1 lg. onion, peeled & finely chopped
2 cloves garlic, peeled & minced
1 tsp. curry powder
Pinch cayenne pepper
1 tbsp. grated ginger
1 1/4 tsp. salt (add more to taste)
2 sm. celery roots, peeled & chopped
2 parsnips, peeled & chopped
1 turnip, peeled & chopped
4 carrots, peeled & chopped
3 c. (parve) imitation chicken broth
6 cabbage leaves, blanched until wilted, drained (remove rib)
1/4 c. pine nuts
1 tbsp. grated Parmesan

1. Heat oil in saucepan. Add onion and garlic. Cook medium-low until soft (5 minutes). Stir in all other ingredients except cabbage, nuts and Parmesan. Simmer until tender, 20 minutes.

2. Drain vegetables, reserving liquid. Set aside 1 1/2 cups of vegetables. Place remaining vegetables in the bowl of food processor. Add 1/2 cup of the reserved broth. Discard other 1/2 cup. Process until smooth.

3. Preheat oven to 350 degrees. Place 5 of cabbage leaves in a circle inside a 9 inch round deep dish allowing half of each leaf to hang over the edge of dish. Spread 2/3 of the vegetable puree over the cabbage in the bottom of the dish. Place remaining leaf over puree. Stir the reserved vegetables and nuts into remaining puree. Spread over cabbage.

4. Fold over hanging leaves in oven the filling. Sprinkle top with Parmesan. Bake 25 minutes. 4-6 servings.