Wild Rice Stuffed Cabbage
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter1.5 cups
Onion (frozen chopped, ore-ida)1 stalk
Celery (finely chopped)4 cloves
Garlic (chopped)Directions:
1
Preheat oven to 350 degrees F
2
In a medium saucepan, melt butter over medium-high heat
3
Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes
4
Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic
5
Bring to a boil
6
Cover and simmer for 10 minutes or until liquid is absorbed
7
Rice should be al dente
8
Transfer to a medium bowl; stir in pecans
9
Set aside
10
Place 12 to 15 large cabbage leaves in a large bowl
11
Cover with boiling water; let stand for 2 to 3 minutes or until wilted
12
Cut off thickest part of each cabbage leaf
13
Place 2 tablespoons of the rice mixture near the stem end of a leaf
14
Fold over sides and roll up
15
Do not roll too tightly as the rice will expand as it cooks
16
Repeat with remaining leaves and rice mixture
17
Place cabbage rolls, seam sides down, in a shallow baking dish
18
Pour marinara sauce over the top and sprinkle with remaining onions
19
Cover pan tightly with aluminum foil
20
Bake in preheated oven for 1 hour
21
Serve hot with sauce