Rice-Stuffed Cabbage Leaves


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


Steam cabbage leaves, covered, 3 minutes; set aside. Heat oil in a large nonstick skillet over medium heat. Add leek, celery, carrot, and garlic; saute 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. 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. Preheat oven to 400 degrees. 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 degrees for 1 hour.

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