Vegetarian Cabbage Rolls

By The Canadian Living Test Kitchen

259 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	270270 cal
pro	9 g9g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	55 g55g carb
fibre	11 g11g fibre
chol	36 mg36mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1616 calcium
iron	4343 iron
vit A	3434 vit A
vit C	175175 vit C
folate	5555 folate

Double for a potluck or to have left-overs for freezing: use a 24-cup (6 L) roasting pan and bake, covered for 1-1/2 hours and uncovered for 30 minutes.

Ingredients

1 cabbage , (5 lb/22 kg)1 1cabbage, (5 lb/22 kg)
1-1/2 tsp vegetable oil 1-1/2 1-1/2tsp tspvegetable oil
1 onion , chopped1 1oniononions, chopped
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp dried marjoram 1 1tsp tspdried marjoram or dried oregano
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/4 1/4tsp tspcaraway seeds, crushed (optional)
1 cup long-grain white rice 1 1cup cuplong-grain white rice
2 cups vegetable stock 2 2cups cupsvegetable stock
1 carrot , grated1 1carrotcarrots, grated
1 zucchini , grated1 1zucchinizucchinis, grated
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 egg , beaten1 1eggeggs, beaten
1 1can (28 oz/796 mL) can (28 oz/796 mL)sauerkraut, drained
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
2-1/2 cups tomato juice 2-1/2 2-1/2cups cupstomato juice

Preparation

Remove core from cabbage. In large pot of boiling salted water, cover and cook cabbage for 8 to 10 minutes or until leaves are softened and easy to remove. Chill in cold water. Carefully remove 12 leaves, returning cabbage to pan for 2 to 3 minutes if leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside.

In saucepan, heat oil over medium heat; cook onion, garlic, marjoram, thyme, and caraway seeds (if using) for 5 minutes or until softened. Stir in rice. Add stock and bring to boil; reduce heat,, cover and simmer for 20 minutes or until rice is tender. Stir in carrot, zucchini, salt and pepper.

Let cool to room temperature. Stir in egg. Spoon about 1/3 cup (75 mL) onto each leaf just above stem. Fold bottom and sides over filling; roll up.

Line 13- x 9-inch (3 L) baking dish with half of the sauerkraut. Arrange cabbage rolls on top; cover with remaining sauerkraut. Whisk tomato paste into tomato juice; pour over rolls. Cover with foil; bake in 350°F (180°C) oven for 2 hours or until tender.