1 cabbage, (5 lb/22 kg)
1-1/2 tsp (7 mL) vegetable oil
1 onions, chopped
1 cloves of garlic, minced
1 tsp (5 mL) dried marjoram or dried oregano
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) caraway seeds, crushed (optional)
1 cup (250 mL) long-grain white rice
2 cups (500 mL) vegetable stock
1 carrots, grated
1 zucchini, grated
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 eggs, beaten
1 can (28 oz/796 mL) sauerkraut, drained
1/4 cup (50 mL) tomato paste
2-1/2 cups (625 mL) tomato juice
Remove core from cabbage. In large pot of boiling salted water, cover and cook cabbage for 8 to 10 minutes or until leaves are softened and easy to remove. Chill in cold water. Carefully remove 12 leaves, returning cabbage to pan for 2 to 3 minutes if leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside.
In saucepan, heat oil over medium heat; cook onion, garlic, marjoram, thyme, and caraway seeds (if using) for 5 minutes or until softened. Stir in rice. Add stock and bring to boil; reduce heat,, cover and simmer for 20 minutes or until rice is tender. Stir in carrot, zucchini, salt and pepper.
Let cool to room temperature. Stir in egg. Spoon about 1/3 cup (75 mL) onto each leaf just above stem. Fold bottom and sides over filling; roll up.
Line 13- x 9-inch (3 L) baking dish with half of the sauerkraut. Arrange cabbage rolls on top; cover with remaining sauerkraut. Whisk tomato paste into tomato juice; pour over rolls. Cover with foil; bake in 350°F (180°C) oven for 2 hours or until tender.