Vegetarian Sauerkraut Rolls

Vegetarian Sauerkraut Rolls
This recipe is a bit time consuming, but worth all the work. It makes a great meatless entrée. Works well in a slow cooker or baked in the oven.
Ingredients
  • 2 lb. sauerkraut (a whole head)
  • 1 cup fresh mushrooms, chopped
  • 2 medium onions, chopped
  • 1/2 cup tomato sauce
  • 2 1/2 cups rice, uncooked
  • 1/2 cup tomatoes, diced
  • 3 tbsp. oil
  • 1 egg
  • 1 tbsp. fresh parsley, minced
  • 1 tbsp. fresh dill, minced
  • 1 tsp. dried oregano
  • 2 bay leaves
  • salt and pepper to taste
Directions
  1. Sauté onions, diced tomatoes and mushrooms in 3 tbsp oil over medium heat for 15 minutes.
  2. Add washed rice and cook for 5 minutes.
  3. Add 1 egg, parsley, oregano, salt and pepper to taste. Mix well.
  4. Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. Cut out the center vein from the leaves so they will be easier to roll up.
  5. Put 2 tbsp of rice mix on each leaf, fold the sides and roll tightly.
  6. Arrange all cabbage rolls and bay leaves in a bake pan. Add water until rolls are covered.
  7. Bake uncovered at 350 F for about 1 1/2 hours.
  8. Pour tomatoe sauce over rolls during the last 10 minutes of cooking.