Wild Rice Stuffed Cabbage
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
2 tablespoons butter 1
2
Preheat oven to 350degreesF
3
In a medium saucepan, melt butter over medium-high heat
4
Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes
5
Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic
6
Bring to a boil
7
Cover and simmer for 10 minutes or until liquid is absorbed
8
Rice should be al dente
9
Transfer to a medium bowl; stir in pecans
10
Set aside
11
Place 12 to 15 large cabbage leaves in a large bowl
12
Cover with boiling water; let stand for 2 to 3 minutes or until wilted
13
Cut off thickest part of each cabbage leaf
14
Place 2 tablespoons of the rice mixture near the stem end of a leaf
15
Fold over sides and roll up
16
Do not roll too tightly as the rice will expand as it cooks
17
Repeat with remaining leaves and rice mixture
18
Place cabbage rolls, seam sides down, in a shallow baking dish
19
Pour marinara sauce over the top and sprinkle with remaining onions
20
Cover pan tightly with aluminum foil
21
Bake in preheated oven for 1 hour
22
Serve hot with sauce