Basmati Rice Stuffed Cabbage

Directions

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