1 lg. head green cabbage
1 med. carrot, diced
1 c. chopped onion
3 tbsp. butter
1 sm. clove crushed garlic
1/4 c. sunflower seeds
3/4 c. raw cashew pieces
Salt & pepper to taste
1 stalk chopped celery
2 c. ricotta cheese
1/4 c. raisins or currants
1 c. chopped apple
Juice from 1 lemon
1-2 tbsp. tamari
1 tbsp. honey
Extra butter

Parboil the cabbage in a kettle of water 10-15 minutes or until outer leaves are easily removable. Remove the first 12 leaves. Make sure the cabbage is cooked well enough so leaves will not break when rolled, but not so well that they disintegrate. If you can't get enough large-enough-to-stuff leaves from one cabbage, parboil two. Save cabbage insides to use for another dish.

Saute vegetables (not apple) nuts and seeds in butter until onion is transparent and nuts roasted. Combine the saute (drain it well) with remaining ingredients and season to taste. Place 3-4 tablespoons filling near the base of each cabbage leaf. Roll tightly, folding in sides. Place on buttered sheet and brush with extra butter. Cover and bake until heated through (about 25 minutes at 325 degrees). Serve topped with yogurt or sour cream on a bed of rice. 1 1/2 hours to prepare 6 servings (2 rolls each).