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.
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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.