Cut the green tops of the carrots and scrub well (you don’t need to peel).
Wash the celery and cabbage.
Juice and add lemon as desired.
Due to the current worldwide situation shipments to some countries are taking longer than expected.
Preheat oven to 350F.
In a heavy-bottomed skillet, sauté the onion and garlic in water over medium heat until fragrant.
Remove pan from heat and add millet, raisins, and dill.
In a large pot of boiling water, submerge the cabbage and allow to boil for 5 minutes, or until the outer leaves are softened and may be removed.
Peel off 12 outer leaves and blot dry.
Chop enough of the remaining cabbage to measure 3/4 cup.
Add to millet mixture in pan.
Remove tough stem of each cabbage leaf, if necessary.
Then place ¼ cup millet mixture in the center of each leaf, tuck ends in, and roll to form a neat little package. (You will find that cabbage leaves are very forgiving and easy to work with, but you can use a toothpick to hold them together, if needed.)
In a baking dish, place the cabbage rolls in a single layer. Combine tomato sauce and tomatoes and pour over the cabbage rolls, cover the pan, and bake in preheated oven for 45 minutes, until bubbly.
Place on a serving platter, and remove toothpicks.
Pour tomato puree over cabbage rolls before serving, drizzle with olive oil.