|Green cabbage leaves||4 Large|
|Green vegetables||3 Cup (48 tbs), chopped (Spinach, Sorrel, Chinese Cabbage, Leeks, Onions, Scallions)|
|Cottage cheese||2 Tablespoon|
|Mixed fresh herbs||1 Tablespoon (Chives, Parsley, Tarragon)|
|Freshly ground black pepper||To Taste|
Remove the thick stalks from the cabbage leaves and blanch for 2—3 minutes and drain.
Blanch green vegetables for 2—3 minutes and drain.
Line a small ovenproof dish with the cabbage leaves, with the tips in the center and the base of the leaves hanging over the edge.
The leaves must be large enough to cover the contents of the pan once the filling has been added.
Mix the blanched vegetables together and spoon onto the leaves.
Combine the remaining ingredients, beating well.
Pour the filling over the vegetables and enclose with the cabbage leaves.
Preheat oven to 350°F.
Cover with foil and place in a baking dish half-filled with water.
Bake for 1 hour.
Remove and allow to rest for 15 minutes before turning it out of the dish.
Slice and serve with fresh tomato sauce.