Healthy 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.

Ingredients

1 cabbage, (5 lb/22 kg)
1-1/2 tsp (7 mL) vegetable oil
1 onion, chopped
1 cloves of garlic, minced
1 tsp (5 mL) dried marjoram or dried oregano
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) caraway seeds, crushed, (optional)
1 cup (250 mL) long-grain white rice
2 cups (500 mL) vegetable stock
1 carrot, grated
1 zucchini, grated
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 egg, beaten
1 28 oz can (796 mL can) sauerkraut, drained
1/4 cup (50 mL) tomato paste
2-1/2 cups (625 mL) tomato 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.

Servings: 6

Nutritional Info

approx. per serving

cal270
pro9 g
total fat4 g
sat. fat1 g
carb55 g

fibre11 g
chol36 mg
sodium1.398
%RDI–
calcium16%

iron43%
vit A34%
vit C175%
folate55%