Basmati Rice-stuffed Cabbage

Ingredients

 * 1 tbsp + 1 tsp olive oil
 * 1 medium onion, chopped (1 cup)
 * 1 stalk celery, chopped ( ½ cup)
 * 1 small red or green bell pepper, diced (about ½ cup)
 * 3 cups thinly sliced mushrooms (8 oz)
 * 1 medium clove garlic, minced
 * 3 cups low-sodium vegetable broth or water
 * 1½ cups uncooked basmati rice
 * 2 tbsp chopped fresh parsley
 * 1 large green cabbage, cored
 * 2 lbs fresh sauerkraut
 * 3½ cups prepared tomato sauce

Directions

 * 1) In large saucepan, heat oil over medium-low heat.
 * 2) Add onion, celery and bell pepper; season with salt.
 * 3) Cover and cook 5 minutes.
 * 4) Stir in mushrooms and garlic.
 * 5) Cover and cook 5 minutes.
 * 6) Stir in broth and rice; season with freshly ground pepper.
 * 7) Increase heat and bring to a boil.
 * 8) Cover, reduce heat to medium-low and cook, 15 minutes.
 * 9) Remove from heat and fluff rice with fork.
 * 10) Stir in parsley; set aside.
 * 11) In large pot, bring 1 inch water to a boil.
 * 12) Place cabbage in water, cored side down.
 * 13) Cover and cook 5 minutes.
 * 14) Remove cabbage from pot.
 * 15) As soon as possible–using fork if necessary to grab leaves–peel off first 4 leaves.
 * 16) Return cabbage to pot, cover and cook 5 minutes; peel off 4 more leaves.
 * 17) You will need 8 leaves.
 * 18) Cover leaves with plastic wrap (reserve remaining cabbage for soup)
 * 19) When leaves are cool enough to handle, carve off as much tough ridge as you can from center of leaves, cutting flush with leaf.
 * 20) Preheat oven to 375°F.
 * 21) Drain sauerkraut in colander.
 * 22) Rinse briefly then squeeze out most of liquid.
 * 23) Place sauerkraut in even layer in medium to large shallow casserole (13 x 9-inch).
 * 24) Top with 2 cups tomato sauce.
 * 25) Place about ¾ cup of rice in center of each leaf.
 * 26) Fold up sides and place stuffed leaves, seam side down, in casserole.
 * 27) Spoon remaining 1½ cups tomato sauce over cabbage.
 * 28) Cover with foil and bake until bubbly and heated through, about 45 minutes.
 * 29) Check after 30 minutes and if it seems too liquidy, remove foil during last 10 to 15 minutes of baking.
 * 30) Serve hot.