Parmesan Potato-Stuffed Cabbage Leaves

This recipe is from the Canadian Living magazine and is one of my all time favorite recipes. Serve with a red wine based tomato sauce.

• 16 cabbage leaves
• 4 baking potatoes, peeled and cut into chunks
• 4 eggs
• 2 cups grated Parmesan
• 1/4 cup Italian parsley, chopped
• 1/4 cup butter
• salt and pepper
• Pinch nutmeg
• 1 cup vegetable or chicken stock

1. In a large pot of boiling salted water, cook cabbage leaves until softened, 5 minutes. With slotted spoon, transfer to cool water to chill; drain and pat try. Set aside.
2. In same pot, cover and cook potatoes until tender, about 15 minutes; drain and return to pot. Add eggs, half of the cheese, the parsley, butter, salt, pepper and nutmeg; mash until smooth. Spoon about 2-4 tbsp onto center of each leaf.  Fold 1 end and sides over filling and roll up.
3. Place, seam side down, in greased 9x13 inch baking dish. Pour vegetable stock over top. Cover and bake in 375° oven until tender, about 30 minutes.
4. Uncover and sprinkle with remaining cheese; bake until cheese is golden, 25-30 minutes.

Tip:  When you make stuffed cabbage, instead of boiling the whole cabbage head, freeze it! Remove the tough outer leaves, rinse and core the cabbage. Place it in a zip-top plastic bag and freeze. When ready to use, defrost the cabbage and the leaves will peel off easily.  You can find many other methods by searching Google.  Here is a link to a different method from eHow.com "How to seperate Cabbage Leaves".