Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

Metric Ingredient Imperial 1 green cabbage, trimmed & cored 1 40 ml butter 3 tbsp 15 ml vegetable oil 1 tbsp 1 leek, thinly sliced 1 2 cloves garlic, minced 2 250 ml carrots, finely diced 1 cup 250 ml rutabaga, finely diced 1 cup 625 ml cooked short grain rice 2 1/2 cup 50 ml fresh parsley, chopped 1/4 cup 50 ml fresh dill, chopped 1/4 cup 2 ml dried marjoram 1/2 tsp 2 ml salt 1/2 tsp 1 ml pepper 1/4 tsp 1 can tomato sauce (14 oz / 398 ml) 1 15 ml packed brown sugar 1 tbsp 15 ml cider vinegar 1 tbsp

In a large pot, cover cabbage with boiling water.  Let stand for 8 to 10 minutes or until outer leaves can easily be removed.  Carefully remove 12 leaves and dip each leaf into boiling water for 3 minutes or until softened. In large skillet; melt 2 tablespoons (30 ml) butter with oil over medium heat.  Cook leek and garlic, stirring occasionally, for 3 minutes or until softened. Add carrots and rutabagas.  Cover and cook over medium-low heat for 3 minutes.  Remove from heat, stir in rice, parsley, dill, marjoram, salt and pepper. Spoon mixture onto cabbage leaves, using about 1/2 cup (125 ml) for large leaves and 1/3 cup (75 ml) for small ones.  Roll up leaves, tucking in sides.  Arrange in lightly greased 13 x 9 inch (3.5 L) baking dish.  Brush with remaining butter. In a small bowl; combine tomato sauce, sugar and vinegar.  Spoon over cabbage rolls.  Cover and bake in preheated 350 F (180 C) oven for 1 1/2 hours. Serves 6

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