Stuffed Cabbage

1 cabbage head cabbagearrowhead
¼ cup olive oil
1 cup diced onion
4 cloves garlic, minced
½ cup minced carrots
2 cups cooked brown or wild rice
¼ cup walnuts or pumpkin seeds
¼ cup red wine
½ cup dried cranberries
1 cup maple syrup or brown sugar
2-4 cups tomato or pepper sauce

Wash cabbage; cut out core. Place cabbage in boiling salted water and cook, covered, 3 minutes. Drain and set aside. When cabbage is cool enough to handle, separate leaves; set aside.

Heat oil in large, heavy skillet. Add onions, carrots, and garlic; saute until transparent about 7 minutes. Stir in nuts, rice, and wine. Season to taste with salt and pepper. Cook 5 minutes longer. Cover and set aside.

Place each cabbage leaf on flat surface. Shape stuffing into meatball-sized balls. Place one ball on root end of each leaf; roll up to enclose filling like a burrito. Place rolls tightly into an over-proof casserole dish and pour tomato or pepper sauce in bottom until cabbages are half covered. Place in a 350-degree oven and bake 30 minutes, or until flavors blend.