*FULL RECIPE BELOW!* Cabbage rolls without meat?! These were actually extremely delicious & significantly healthier! I prefer to use Savoy cabbage, the leaves tend to come apart more easily & roll up without splitting. Got this beauty in our organic produce order; after my mom mentioned making a deconstructed cabbage roll casserole the craving hit & these appeared for dinner.
You'll need:

1 medium Savoy cabbage
1 lg Spanish onion, rough chopped
1 carrot, rough chopped
1 rib celery, rough chopped
3-6 cloves garlic, chopped
1-2T olive oil
2t smoked paprika
1t caraway seeds, crushed
1t fresh ground pepper
1/2t dried thyme
1t salt
2t chopped fresh marjoram
2c cooked lentils (used a mix of brown & green)
2c cooked batsmati rice
1c cooked quinoa
5-6c crushed tomatoes
3-4T tomato paste
1-1/2c drained sauerkraut

Remove core from the cabbage. Plunge into a large pot of boiling salted water; simmer 4-6 minutes or until leaves easily separate & are beginning to soften. Remove leaves & allow to drain/cool on a clean tea towel. Lay cooled leaves flat & carefully remove the thickest part of the rib up the center. Set aside.

Pulse onion, carrot & celery in food processor until finely chopped. Alternately finely chop everything if you don't have a food processor. In a large skillet heat olive oil over medium. Add chopped veggies & sauté 5-8 minutes or until softened & just starting to brown. Add garlic; sauté 1-2 minutes longer. Add paprika, caraway, thyme, salt & pepper; cook 1 minute longer. Remove from heat. Stir through marjoram, lentils, rice & quinoa. Whisk together tomatoes & tomato paste; add 1-1/2c to the filling mixture & stir to combine.

Scoop approximately 1/2-3/4c filling onto each prepared cabbage leaf; fold over edges & roll into... well, a roll! Repeat w/ remaining leaves & filling. Ended up w/ 12 good sized rolls.

Spoon half the tomato sauce into a 3L glass baking dish; scatter over half the sauerkraut. Tightly pack in the prepared cabbage rolls. Scatter over remaining sauerkraut; top w/ tomato sauce. Be careful not to over fill; I fit all the tomato sauce but don't force it if the dish looks too full!

Bake on foil lined baking tray at 350F for roughly 1-1/2 hours or until center is bubbling. Allow to cool slightly before serving.

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