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- 1 large green cabbage
- 2 tablespoons extra-virgin olive oil
- 2 medium onions; chopped, divided
- 4 cloves garlic; minced, divided
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 4 tablespoons fresh parsley; finely chopped, divided
- Salt and pepper, to taste
- 2 cups cooked brown lentils
- 2 cups cooked wild rice
- 2 eggs, whisked
- 1 teaspoon dried thyme
- 1-2 cups chicken broth
- 2 cups prepared sauerkraut
- Put the whole cabbage in the freezer before you go to bed. Remove in the morning, and let thaw. Core the cabbage, and carefully pull the leaves away. Stop when you are left with a ball of leaves too small to stuff. Coarsely chop this, and set aside.
- Heat oven to 375°. Prepare sauce by heating oil in a medium skillet and sautéing half of the onions, about 10 minutes. Add garlic, and cook until fragrant.
- Add tomato paste, crushed tomatoes, tomato sauce, vinegar, sugar and half the parsley. Bring to a strong simmer. Taste, and season with salt and pepper. Add more vinegar and sugar if you prefer a stronger sweet-and-sour sauce.
- Place lentils, wild rice, and reserved garlic, onion and parsley in a large bowl. Stir until combined. Add whisked eggs with the thyme. Scoop in 1 cup of the prepared tomato sauce. Stir well.
- Thicken the tomato sauce with ½ cup chicken broth at a time. It should be slightly thicker than tomato juice. Add more broth if needed.
- Cover bottom of a 9×13 baking dish with the chopped cabbage and sauerkraut. Place a few tablespoons of filling down the spine of each cabbage leaf. Fold up the sides, and then tightly roll to form a neat package. Place in pan, and repeat. If rolls exceed pan length, stack them across.
- Cover cabbage rolls with the tomato sauce. Cover with foil, and bake 1 hour.
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