| 1 | tb | Extra-virgin olive oil |
| 1 | lg | Onion, peeled and chopped fine |
| 1 | lg | Shallot, peeled and chopped fine |
| 1 | lb | Mushrooms, cleaned, trimmed, and sliced |
| 2 | | Carrots, peeled and grated |
| 1 | sm | Rutabaga (yellow turnip), peeled and grated (about 1 cup) |
| 2 | pk | (10-ounce) frozen chopped spinach, thawed and squeezed dry |
| 2 | | Zucchini, trimmed and diced |
| 1 1/2 | c | Cooked brown rice, barley, or kasha |
| 2 | ts | Salt-free vegetable seasoning |
| | Freshly ground pepper |
| 1/2 | c | Chopped Italian flat-leaf parsley |
| 12 | lg | Savoy cabbage leaves |
| 3 | c | Shredded savoy cabbage |
| 2 | c | Vegetable broth |
| | SAUCE |
| 6 | | Fresh ripe or canned plum tomatoes, cored and diced |
| 2 | ts | Extra-virgin olive oil |
| | GARNISH |
| 1/3 | c | Nonfat plain yogurt or nonfat sour cream |
| 3 | tb | Chopped fresh dill or chives, for garnish |
