Gout Book.docx

 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.
 Enjoy!