Vegetarian (not vegan) cabbage rolls from scratch

2 cup Spinach, fresh
1 cup Barley, pearled, cooked
1 cup, chopped or sliced Red Ripe Tomatoes
.5 cup, chopped Sweet peppers
1 cup Brown rice (cooked)
2 large Egg, fresh, whole, raw
1 tbsp Caraway Seed
1 cup, chopped Onions, raw
1 cup Parsley
1 cup, sliced Zucchini
.5 cup Quinoa, cooked

2 cup San Marzano Tomato puree
12 leaf, large Cabbage, fresh, boiled as per instructions. You can also use Sour Cabbage if you can get it! *think, a whole head of saurkraut!
1 cup saurkraut

This can be made in the slow cooker, you don't HAVE to roll it (you can layer it) and you can sub or add any bean, legume or grain to the mix. Whatever you have on hand.

First cut the core out of a whole head of cabbage, place it in a pot of hot water and simmer lightly for about 5 minutes. Remove from the pot (carefully) to a sink or big bowl of cold water. Remove as many leaves as you can. Repeat this process until you have about 12 leaves. They should be soft and pliable, but not mushy.

Combine zucchini, onions, peppers, spinach, caraway in a pan and lightly saute. Use a little bit of olive oil if you wish and add garlic if desired.
Then add parsley, tomatoes, rice, quinoa and barley. Salt and pepper to taste at this point. You can add any veggie you'd like in this step. Grated carrots, red cabbage, root veggies, maybe even squash cubes? Go wild.
Add egg and combine well.
Place about 1/3-1/2 cup of mixture into each lettuce leaf and roll, placing seam-side down in casserole dish as you go.
Place saurkraut around the rolls in the pan.
Pour tomato puree over the top of everything.
Bake at 350 for up to 1 hour. Let stand 15 min. before serving.

Serving Size: 1 large roll per serving; 12 servings