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From:	Deborah (Recipes.vegsource.com)
Subject:	cabbage and broccoli and garlic -- oh my
Date:	April 28, 2008 at 5:44 pm PST

In Reply to: cabbage rolls posted by Leesa on April 27, 2008 at 6:07 pm:

Stuffed Cabbage

Large cabbage leaves

Filling:
1 cup golden raisins
1/2 cup chopped nuts
1 cup raw rice
Salt and pepper, to taste
Pinch of cinnamon

Sauce:
2 (8-oz) cans tomato sauce
2 tsp lemon juice
1/4 cup brown sugar
12 gingersnap cookies, made into crumbs (put in
processor)

Bring a potful of water to a boil.
Put cabbage leaves in boiling water. Remove from
heat.
Cover, and let stand until leaves are softened,
5 - 10 minutes.
Drain well.
Mix filling ingredients.
Put about 1/4 cup filling at stem end of each
leaf.
Roll leaf around filling, tucking in sides. Roll
up.
Put rolls seam side down in greased casserole
dish.
Combine sauce ingredients.
Pour sauce over cabbage rolls.
Cover with foil.
Bake at 350 F for 45 - 60 minutes.

----

Broccoli with Garlic Sauce

1 lb broccoli, trimmed, and cut into 1/2" pieces
2 cups vegetarian "chicken" broth, or vegetable
broth
4 tsps cornstarch
1/2 tsp sugar
1 Tbs soy sauce
2 Tbs oil
3 cloves garlic, peeled and minced
1/2 tsp grated fresh ginger (optional)
8 oz mushrooms, washed, dried, and chopped
(optional)
2 carrots, peeled and julienned
Szechuan pepper or cayenne, to taste

Bring 2" water to a boil in bottom of steamer.
Bring water to boil.
Put broccoli into steamer container.
Put over boiling water.
Cover, and steam for 5 minutes.
Transfer broccoli to a serving dish.
In a small bowl, mix the broth, cornstarch, sugar,
and soy sauce. Set aside.
In a large skillet, heat the oil over medium heat
Add the minced garlic, and saute` 1 minute.
Add the ginger (if used), and saute` 1 minute.
Add the carrots, and saute` until they begin to
soften.
Add the mushrooms (if used), and saute` 2 minutes.
Push the vegetables to one side, and pour in the
broth mixture.
Stir the sauce constantly until it begins to
thicken.
Continue cooking, stirring constantly, until sauce
is thick and translucent.
Add Szechuan pepper or cayenne to taste.
Serve over the steamed broccoli.

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