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Roast Cabbage With Grains, Caramelized Root Vegetables & Vegetable Coulis

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SF Gate
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dairy free vegetarian New Year's

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Ingredients

1 large savoy cabbage (2 to 3 pounds)

The Coulis:

1 large leek, cleaned and chopped

2 yellow onions, cut into thick rings

1 celery stalk, chopped

3 carrots, diced

1 head of garlic, cloves left whole but peeled

1 cup olive oil

1 bunch thyme

1 bay leaf

1/2 bunch sage

Freshly ground black pepper to taste

The Stuffing:

1/2 cup millet, cooked in 1 cup boiling water until tender and water has evaporated

1 cup bulgur wheat, cooked in 2 cups boiling water until tender and water has evaporated

Kernels from 1 ear of fresh corn (about 1/2 cup)

3 tablespoons sherry vinegar

1/8 cup buckwheat groats, toasted in a 300 degrees oven

1/8 cup pine nuts, toasted in a 300 degrees oven

Salt and pepper to taste

2 eggs

2 teaspoons chopped fresh sage

3 tablespoons olive oil or melted butter

The Caramelized Vegetables:

2 large carrots, peeled and cut into 1-inch chunks

2 celery stalks, cut into 1-inch lengths

1 rutabaga, peeled and cut into 1-inch chunks

1 yam, peeled and cut into 1-inch chunks

1 sweet potato, peeled and cut into 1-inch chunks

1 red onion, quartered

1 turnip, peeled and cut into 1-inch chun ks

2 tablespoons olive oil

1/2 cup honey

5 star anise

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