6600 ..^ VVEEGGEETTAARRIIAANN^ CCAABBBBAAGGEE^ RROOLLLLSS^
One of my favorite dishes, you’ll enjoy this tasty recipe which takes about 20 minutes of
prep time and about 3 hours of cooking time, mostly the 2 hours of baking at the end of
the cooking for a grand total of 3 hours and 20 minutes of your time which yields you 6
servings.
Ingredients:
1 cabbage, (5 lb/22 kg)
1-1/2 tsp (7 mL) olive oil
1 onion, chopped
1 clove 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 brown rice
2 cups (500 mL) vegetable stock
1 carrot, grated
1 zucchini, grated
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) pepper
1 egg, beaten
1 can (28 oz/796 mL) sauerkraut, drained
1/4 cup (60 mL) tomato paste
2-1/2 cups (625 mL) tomato juice
How to prepare:
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.