Ingredients
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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
Procedure
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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.
