Parboil the cabbage in a kettle of water 10-15 minutes or until the outer leaves are easily removed. Remove the first 12 leaves (they should be strong enough to roll without disintegrating.
Sauté all the vegetables, nuts and seeds (NOT the apple pieces or radish sprouts) in butter until the onion is transparent and the nuts roasted. Drain the sauté and combine with all the remaining ingredients except the radish sprouts. Season to taste.
Place 3-4 tablespoons filling near the base of each cabbage leaf. Sprinkle radish sprouts over the filling and roll the leaf tightly, folding in the sides.
Place on a buttered pan and brush with extra butter.
Cover and bake until heated through, about 25 minutes. Serve topped with sour cream on a bed of rice.
Items in bold grown at Chicago's Indoor Garden