Ingredients & Instructions
•   1 large head of cabbage
•   1 cup of cooked rice (or use quinoa)
•   1 can (14 oz/398 mL) of peas, drained
•   1 cup chopped celery
•   1 cup grated carrots  
•   1/2 cup of chopped onion
•   1/2 cup chopped green pepper
•   1 tsp salt
•   1 tsp pepper
•   2 cups of tomato sauce

1.  Turn on stove to high heat. Half fill a large pot with water and heat to boiling.
2.  Meanwhile, gently pull 16 leaves from the outside of the cabbage. Put cabbage leaves in boiling water. Turn heat to low. Cook the cabbage leaves until they bend easily, about 5 minutes. Take the cabbage leaves out of the water and drain. Set aside.
3.  Mix rice, peas, celery, onion, green pepper, salt and pepper in a large bowl.
4.  Put about 2 tbsp (30 mL) of the rice mixture on the rib end of each cabbage leaf. Roll up, tuck in sides.
5.  Turn on oven to 350F (180C). Lightly grease a 13x9x2-inch (3.5 L) baking pan. Put the cabbage rolls in the pan. Pour tomato sauce over cabbage rolls. Cover with foil.
6.  Bake for about 1 1/2 hours or until cabbage is tender.

Makes 8 servings