Bring a large pot of water to a boil; add the cabbage, cored end down, and simmer until the leaves are easily separated, 8-10 minutes. Run under cold water and drain.
Carefully peel 8 large leaves from the cabbage; trim the outside edge of each leaf until it is pliable. Reserve the remaining cabbage for another use.

Preheat the oven to 350° F.
In a medium nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes.

In a medium bowl, combine the chickpeas, rice, currants, salt, pepper and marjoram. Stir in the onions.

In a small saucepan, combine the Tomato Sauce, sauerkraut, dill, sugar and 1 1/2 cups water; simmer 10 minutes.
Pour a thin layer of sauce into a shallow 2- to 3 quart baking dish. Place a cabbage leaf on a work surface. Place a generous 1/3 cup filling in the center, then fold in the sides and roll up. Place in the baking dish, seam side down. Repeat with the remaining leaves and filling.
Pour the remaining sauce over the cabbage rolls.

Bake, covered loosely with foil, until the cabbage is tender and the sauce is thickened, 1 1/2 hours. Let stand 30 minutes; then serve with any remaining sauce on the side.

Makes 4 servings

SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat

PER SERVING: 303 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 860 mg Sodium, 56 g Total Carbohydrate, 10 g Dietary Fiber, 11 g Protein, 162 mg Calcium