Tested till perfect Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1 1cabbage, (5 lb/22 kg)
  • 1-1/2 tsp 1-1/2tspvegetable oil
  • 1 1oniononions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspdried marjoram or dried oregano
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspcaraway seeds, crushed (optional)
  • 1 cup 1cuplong-grain white rice
  • 2 cups 2cupsvegetable stock
  • 1 1carrotcarrots, grated
  • 1 1zucchinizucchinis, grated
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1eggeggs, beaten
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)sauerkraut, drained
  • 1/4 cup 1/4cuptomato paste
  • 2-1/2 cups 2-1/2cupstomato juice
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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.

 

Nutritional Information Per serving: about

cal 270 pro 9g total fat 4g sat. fat 1g
carb 55g fibre 11g chol 36mg sodium 1,398mg

% RDI:

calcium 16 iron 43 vit A 34 vit C 175
folate 55
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