Microwave or steam carrot, small potato, celery stalk, peas, and spinach for about 3 1/2 minutes.

Saute half an onion with 2 tablespoons oil. Add steamed vegetables and cook until tender.

In a large mixing bowl, combine eggs, breadcrumbs, and the steamed vegetables.

Stuff mixture into cabbage and arrange the rolls in a baking pan in a single layer. 

In a medium saucepan, saute 2 tablespoons oil with remaining onion. Once onion is translucent, add tomatoes and nutmeg. Cook for twenty minutes.

Pour sauce over cabbage rolls.

Bake at 350°F, uncovered, for 30 minutes.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014

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