Rice-Stuffed Cabbage Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Although this dish is considered an appetizer, you could also serve them as a side dish. Ingredients:
12 large green cabbage leaves |
1 tablespoon olive oil |
2 cups thinly sliced leek |
1 1/2 cups finely chopped celery |
1 cup finely chopped carrot |
2 garlic cloves, minced |
1 cup uncooked basmati rice |
1 2/3 cups low-salt chicken broth, divided |
1/4 teaspoon fennel seeds, crushed |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
2 cups chopped onion |
2 tablespoons chopped fresh parsley |
1 tablespoon lemon juice |
1 teaspoon sugar |
1/2 teaspoon salt |
1 garlic clove, minced |
1 (28-ounce) can plum tomatoes, undrained and chopped |
1/3 cup finely chopped pimento-stuffed green olives |
1/4 teaspoon pepper |
cooking spray |
Directions:
1. Steam cabbage leaves, covered, 3 minutes; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add leek, celery, carrot, and garlic; sauté 7 minutes. Add rice, 1 cup broth, and fennel seeds; cover and cook 7 minutes or until the liquid is nearly absorbed. Combine the rice mixture, 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl; toss well, and set the rice mixture aside.
3. Add 1/3 cup broth to skillet; place over medium heat until hot. Add onion; cook 10 minutes, stirring occasionally. Add remaining 1/3 cup chicken broth, parsley, and next 5 ingredients (parsley through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in olives and pepper. Set sauce aside.
4. Preheat oven to 400°.
5. Spoon 1/3 cup rice mixture onto each cabbage leaf, and roll up jelly-roll fashion. Place cabbage rolls in a 13 x 9-inch baking dish coated with cooking spray. Spoon sauce over cabbage rolls. Cover and bake at 400° for 1 hour.
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