Posna Sarma

Ingredients

 * 1 cabbage
 * 4 or 5 onions, diced
 * 2 or 3 stalks celery
 * 1/3 cup oil
 * 1 green pepper, diced
 * 1/2 cup rice, cooked
 * 1 cup ground walnuts
 * 1-16 oz. can whole tomatoes
 * salt

Directions
Serbian sarma is similar to Greek dolmas, though it's made with cabbage instead of grape leaves. The usual sarma is made with ground pork and chuck, resulting in a rather disgusting combination of meat, oil and cabbage. We take it down a notch for lent, during which most days are spent fasting on a vegan diet. Hence: lenten (posna) sarma. This recepie sounds a bit odd, so one could use grape leaves instead to Greek it up. Cut out the hard core of the cabbage; or, if using sweet cabbage, boil it and then separate each leaf. Heat oil in a skillet, then add onions, celery and pepper. Fry until soft. Add cooked rice, stir and fry the whole deal. Remove from heat, add salt and walnuts, mix well. Scoop approximately a tablespoon onto cabbage leaf and roll that baby up. Place the rolls in a large pot, adding tomatoes and enough water to cover them up. Cook over a slow boil (medium heat) for about an hour. Keep covered until it's time to eat.