Source: dLife

Rice stuffed cabbage topped with sauerkraut.

Servings

1 Cabbage, fresh, head, small, 4.5" (about 1 1/4 pounds)
8 oz Vegetarian Meat, protein, pces, serving , pre-browned, crumbles
1 cup cooked long grain brown rice
2 medium garlic cloves , minced
2 tbsp chopped parsley
1.5 tsp paprika
1 pinch salt
1 pinch black pepper
1 eggs
16 oz canned sauerkraut, drained
16 oz Tomatoes, whole, peeled, unsalted, canned , undrained, coarsely chopped
1 cup sliced white onion
1.5 tsp caraway seeds , crushed
0.5 cup fat free sour cream

1 Preheat oven to 350 degrees F.
2 Remove core of cabbage and take off the outer 12 leaves. Finely shred the rest of the cabbage and set aside.
3 Put cabbage leaves in a covered pot with water. Bring to a boil, lower heat and let simmer with lid on 2 to 3 minutes, until leaves are tender. Strain and let cool.
4 Combine protein crumbles, rice, garlic, parsley, and paprika and sprinkle salt and pepper. Stir in egg, using 2 if needed, for the mixture to stay together.
5 Spoon 1/4 cup mixture in the middle of each cabbage leaf and roll up.
6 Combine sauerkraut, tomatoes, reserved cabbage, onion, and caraway seeds and season with salt and pepper.
7 Pour half the sauerkraut mixture into a pot or Dutch oven.
8 Arrange cabbage rolls on top of sauerkraut mixture and place the rest of the sauerkraut on top. Bring to a boil then move to the oven and bake, covered with foil, 1 to 1 1/2 hours or until cabbage is soft.
9 Move sauerkraut and cabbage rolls onto a serving platter and serve with sour cream.

Substitute protein crumbles with sausage or chicken if desired.