Veggie Stuffed Cabbage (Moosewood Cookbook): Saute 1 c. minced onion, 1 clove garlic, 1 c. diced carrot, and 1 c. diced celery or swiss chard stems in 1 tbs butter or oil 10 min. Add 1 c. sunflower seeds (or 3/4 c. minced cashews and 1/4 c. sunflower seeds) salt and pepper to taste and cook until veggies are tender. Mix 2 c. ricotta, the saute, 1 minced apple, 1/4 c raisins, 3 tbs lemon juice, 2 tbs soy sauce, and 1 tbs honey. Lower whole cabbage into kettle of boiling water long enough for a leaf or two to cook and soften. Remove cabbage from water and cut softened leaves at base and remove. Return cabbage to water and repeat. Meanwhile place 3-4 tbs. filling near base of cooked leaves and roll up. Place rolls in shallow baking dish and top with Cashew-Ginger sauce. (Blend 2 c. toasted cashews, 1 c. water, 2 tbs. minced ginger, 1 tbs soy sauce, 1 tbs honey or sugar, 2 tbs+ vinegar, and cayenne to taste) Bake cabbage rolls, covered until heated through--about 30 min.