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1
Preheat oven to 375 degrees.
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2
In a skillet, place carrots, onions, peppers and water.
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3
Simmer on medium to low heat for 5 minutes, stirring occasionally.
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4
Let cool and put into mixing bowl with the rest of the stuffing ingredients.
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5
The cabbage leaf has a tough middle vein at the bottom, so you want to trim that down before cooking them.
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6
Do that by taking a knife and carving it down without cutting a hole.
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7
In a large pan place cabbage leaves and fill with water until the leaves are covered.
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8
Bring to a boil and let cook on medium heat for 15 minutes.
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9
Reserve a cup of the water you cooked the leaves in to cook the cabbage rolls inches Drain leaves and then cool them down with cold water.
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10
Drain again.
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11
Divide stuffing mixture into 9 equal parts and spread it into the middle of the cabbage leaf.
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12
Roll the bottom of the leaf over the mixture.
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13
Fold each side into the center and roll up.
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14
Place into a 9 inch glass casserole dish with lid.
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15
Pour the reserved liquid from the cabbage leaf water on top of the rolls.
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16
Place into oven and cook for 1 hour or until fork tender.
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17
At mid baking time take them out of the oven and turn them over.
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18
Place back in the oven.
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19
While that finishes cooking mix up the sauce.
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20
In a small saucepan place diced tomatoes, brown sugar, balsamic vinegar, starch, ginger root, lemon pepper seasoning and garlic powder.
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21
Stir together and heat until it comes to a boil.
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22
When rolls are done cooking, take them out of the oven and pour sauce on top.
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23
Place back in the oven and cook another 10 minutes.
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24
Salt to taste.
