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1
In large saucepan, heat oil over medium-low heat.
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2
Add onion, celery and bell pepper; season with salt.
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3
Cover and cook 5 minutes.
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4
Stir in mushrooms and garlic.
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5
Cover and cook 5 minutes.
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6
Stir in broth and rice; season with freshly ground 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 minutes.
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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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13
Cover and cook 5 minutes.
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14
Remove cabbage from pot.
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15
As soon as possibleusing fork if necessary to grab leavespeel off first 4 leaves.
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16
Return cabbage to pot, cover and cook 5 minutes; 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 cool enough 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 375F.
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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 x 9-inch).
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25
Top with 2 cups tomato sauce.
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26
Place about 3/4 cup 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 cups tomato sauce over cabbage.
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29
Cover with foil and bake until bubbly and heated through, about 45 minutes.
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30
Check after 30 minutes and if it seems too liquidy, remove foil during last 10 to 15 minutes of baking.
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31
Serve hot.
