1 head of green cabbage (about 2 pounds) I Tablespoon oil 2 medium

yellow onions, finely chopped I clove garlic, crushed I cup cooked mushrooms, finely chopped 2 cups mashed potatoes 1/4 cup freshly-minced parsley Salt or salt substitute and freshly ground pepper to taste One 28-ounce can crushed tomatoes Remove core from cabbage and plunge the head into a large pot of boiling water, cover, and remove pot from heat after 5 minutes. Let cabbage head soak in covered pot 15-20 minutes or until leaves are wilted. Drain and cool until easy to touch. Peel off 16 to 20 leaves, remove coarse ribs, and set aside. Heat oil in skillet and saut6 onions and garlic until clear. Scrape onions into a large bowl, add mushrooms, mashed potatoes, and seasonings. Combine well. Spoon a bit of the mixture into center of each leaf, fold 2 sides of leaf inward, and roll up napkin-s@le. Set stuffed cabbage leaves in bottom of large, heavy flame-proof dish and cover with tomatoes. Cover dish and simmer over lowest beat for 30-35 minutes. This dish is worth the effort to prepare.