• 1 cabbage head, about 2 ½ lb.
• 2 med yellow onions; fine chopped
• 1 clove garlic; crushed
• Pam
• 1½ c raw carrots; scrubbed and finely grated
• 2 cup cooked mashed butternut squash
• ¼ cup fresh parsley; finely chopped
• salt and pepper to taste
• 3 cup canned tomatoes in juice
• 1 cup water

• 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 leaves, trim coarse center ribs and set aside
• sauté onions and garlic in Pam until clear but not brown
• pour into deep bowl and add grated carrots, mashed butternut squash 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

Gilda's hints: great way to get those cabbage leaves off is to freeze the entire head of cabbage a day or two before - then let it thaw - the leaves wilt and come off easily. Also, I never found it necessary to use toothpicks - the little rolls hold their shape quite well - just put them in seam side down.