Veggie Cabbage Rolls
Makes 8 rolls
1 medium head green cabbage
1 medium beet, peeled and diced (about 1.5 cups)
1 medium celery stalk, sliced
1 medium carrot, cut into chunks
1 medium onion, coarsely chopped
1/2 teaspoon dried dill weed
3 cups water
1 cup canned sauerkraut (choose a brand without preservatives)
3 cups Wild Brown Rice
3 tablespoons Sesame Seasoning
1/4 cup pumpkin seeds
1/4 cup raisins
Remove any wilted cabbage leaves and cut out the core with a sharp knife. Steam cabbage in a large covered pot for about 20 minutes, or until quite soft when pierced with a fork. Remove cabbage from the pot. When cabbage is cool enough to handle, carefully remove 8 large outside leaves and set aside. Chop enough of the remaining cabbage to make 1 cup.
To make the sauce: In a large saucepan, combine beet, celery, carrot, onion, dill, and 2 cups water. Cover and simmer for about 15 minutes, or until beet and carrot pieces are tender when pierced with a sharp knife. Transfer vegetables and cooking liquid to blender and add remaining 1 cup water. Blend on low speed until smooth. Return blended mixture to pot. Add sauerkraut and stir.
To make the filling: Combine Wild Brown Rice, Sesame Seasoning, pumpkin seeds, raisins, and reserved 1 cup cabbage.
Preheat oven to 350°F.
Spread about 2 cups of the beet sauce in a 9″×12″ baking dish. Place 1/8 of the filling on each cabbage leaf. Roll up each leaf, starting at the core end and tucking in the edges. Arrange cabbage rolls in the baking dish and cover evenly with the remaining sauce. Bake for about 25 minutes, or until sauce bubbles.
Photo by Kathy Patalski