Rice-and-Cremini-Stuffed Cabbage Rolls Recipe

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Rice-and-Cremini-Stuffed Cabbage Rolls
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Ingredients
14
Count
Nutrition
620
Calories
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Ingredients:

Directions:

  1. Bring a medium saucepan of water to a boil. Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes. Drain and transfer to a large bowl.
  2. Meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes. Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose. Reserve the remaining cabbage for another use. Cut each of the 8 leaves in half and discard the thick center rib.
  3. In a medium bowl, blend the yogurt and garlic; season with salt and pepper.
  4. Melt the butter in a large skillet. Add the mushrooms and lemon juice; season with salt. Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the mushrooms to the rice. Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
  5. Add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes. Stir in the tomato paste and season with salt and pepper.
  6. Preheat the oven to 375°. Spread a cabbage leaf on a work surface with the cut side facing you. Place 1/4 cup of the rice filling within 1/2 inch of the edge. Roll the leaf over the filling, tucking in the sides as you roll, to form a neat package. Repeat with the remaining leaves and filling.
  7. Spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish. Add 1/4 cup of water, arrange the rolls in the baking dish, seam side down. Spoon the remaining tomato sauce over the rolls and cover with foil.
  8. Bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout. Transfer the cabbage rolls to plates. Spoon the remaining 1 1/2 cups of yogurt sauce over the rolls. Sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.
  9. Make Ahead: The recipe can be prepared through Step 7, covered with plastic wrap rather than foil and refrigerated for up to 3 days. Bring to room temperature before baking.
  10. Wine Recommendation: A full-flavored rosé will complement both the earthiness of the rice and the tang of the yogurt sauce. Good options are the 2000 Château Routas Coteau Varois Rosé Rouvière and the 2000 Iron Horse Vineyards Rosato di Sangiovese from California.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 619.66 Kcal (2594 kJ)
Calories from fat 146.72 Kcal
% Daily Value*
Total Fat 16.3g 25%
Cholesterol 16.45mg 5%
Sodium 250.2mg 10%
Potassium 1983.22mg 42%
Total Carbs 102.77g 34%
Sugars 32.38g 130%
Dietary Fiber 14.55g 58%
Protein 22.44g 45%
Vitamin C 98.1mg 163%
Vitamin A 0.1mg 2%
Iron 83.7mg 465%
Calcium 282mg 28%
Amount Per 100 g
Calories 91.06 Kcal (381 kJ)
Calories from fat 21.56 Kcal
% Daily Value*
Total Fat 2.4g 25%
Cholesterol 2.42mg 5%
Sodium 36.77mg 10%
Potassium 291.44mg 42%
Total Carbs 15.1g 34%
Sugars 4.76g 130%
Dietary Fiber 2.14g 58%
Protein 3.3g 45%
Vitamin C 14.4mg 163%
Iron 12.3mg 465%
Calcium 41.4mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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