1    Cabbage head, about 2 1/2 lb

      2 md Yellow onions; fine chopped

      1 cl Garlic; crushed

      1 tb Oil

  1 1/2 c  Raw carrots; scrubbed and

           -finely grated
      2 c  Cokked mashed potatoes

    1/2 c  Raisins

    1/4 c  Fresh parsley; finely

           -chopped
           Salt and pepper to taste
      3 c  Carrots or tomato juice

  Remove cabbage core, plunge cabbage in pot of boiling water, bring to
  full boil, and then remove from heat.  Allow cabbage to stay in
  covered pot about 20 minutes, drain, and allow cabbage to cool.
  (Reserve a bit of cooking water.)  Peel off 16 large elaves, trim
  coarse center ribs and set aside.
  Saute onions and garlic in oil until clear but not brown.  Pour into
  deep bowl and add grated carrots, potatoes, raisins and seasonings
  and combine well.  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).  Arrange in two
  layers at bottom of deep, flame-proof dish.  Pour juice over stuffed
  leaves, cover, and simmer for half an hour.  add more liquid if
  needed.
  Total calories per serving: 363   Fat: 5 grams
  Source: Vegetarian Journal, Jan/Feb 1995
  Pooh's Recipe dbase (lisa_pooh@delphi.com)
  2/3/96