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1
In large saucepan, heat oil over medium-low heat.
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2
Add in onion, celery and bell pepper; season with salt.
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3
Cover and cook 5 min.
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4
Stir in mushrooms and garlic.
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5
Cover and cook 5 min.
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6
Stir in broth and rice; season with freshly grnd pepper.
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7
Increase heat and bring to a boil.
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8
Cover, reduce heat to medium-low and cook, 15 min.
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9
Remove from heat and fluff rice with fork.
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10
Stir in parsley; set aside.
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11
In large pot, bring 1 inch water to a boil.
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12
Place cabbage in water, cored-side down.
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Cover and cook 5 min.
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14
Remove cabbage from pot.
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15
As soon as possible - using fork if necessary to grab leaves - peel off first 4 leaves.
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16
Return cabbage to pot, cover and cook 5 min; peel off 4 more leaves.
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17
You will need 8 leaves.
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18
Cover leaves with plastic wrap.
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19
(Reserve remaining cabbage for soup.)
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20
When leaves are cold sufficient to handle, carve off as much tough ridge as you can from center of leaves, cutting flush with leaf.
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21
Preheat oven to 375 degrees.
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22
Drain sauerkraut in colander.
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23
Rinse briefly then squeeze out most of liquid.
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24
Place sauerkraut in even layer in medium to large shallow casserole (13- by 9-inch).
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25
Top with 2 c. tomato sauce.
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26
Place about 3/4 c. of rice in center of each leaf.
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27
Fold up sides and place stuffed leaves, seam-side down, in casserole.
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28
Spoon remaining 1 1/2 c. tomato sauce over cabbage.
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29
Cover with foil and bake till bubbly and heated through, about 45 min.
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30
Check after 30 min and if it seems too liquidy, remove foil during last 10 to 15 min of baking.
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31
Serve warm.
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32
This recipe yields 8 servings.
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33
Comments: These stuffed cabbage leaves are nestled in a layer of sauerkraut and tomato sauce.
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34
Try to find a good size cabbage so you will end up with large leaves, and then you can add in plenty of filling to each.
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35
This dish can be entirely assembled up to 24 hrs ahead.
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36
Cover and chill, then bring to room temperature before baking.
