How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rice and Cremini Stuffed Cabbage Rolls?

You need 14 ingredients. The key ingredients include: 1 cup brown rice, ¼ cup wild rice, 1 (2 lb) savoy cabbage, cored, 2 cups whole milk yogurt, and more.

Is Rice and Cremini Stuffed Cabbage Rolls suitable as general?

Yes, Rice and Cremini Stuffed Cabbage Rolls falls under the General category and is a great choice for this type of meal.

How do I store leftover Rice and Cremini Stuffed Cabbage Rolls?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Cremini Stuffed Cabbage Rolls Recipe

Name: Rice and Cremini Stuffed Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; ¼ cup wild rice; 1 (2 lb) savoy cabbage, cored; 2 cups whole milk yogurt; 3 garlic cloves, minced; salt & freshly ground black pepper; 2 tablespoons unsalted butter; 12 lb cremini mushroom, thickly sliced; 1 tablespoon fresh lemon juice; 2 shallots, minced; 2 tablespoons chopped dill; 3 cups chopped canned tomatoes, drained; 2 tablespoons tomato paste; ½ cup walnuts, lightly toasted and coarsely chopped

Rice and Cremini Stuffed Cabbage Rolls

Eats Now Editorial Team · 875 kcal · General

1
Bring a medium saucepan of water to a boil.
2
Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes.
3
Drain and transfer to a large bowl.
4
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.
5
Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose.
6
Reserve the remaining cabbage for another use.
7
Cut each of the 8 leaves in half and discard the thick center rib.
8
In a medium bowl, blend the yogurt and garlic; season with salt and pepper.
9
Melt the butter in a large skillet.
10
Add the mushrooms and lemon juice; season with salt.
11
Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes.
12
Add the shallots and cook, stirring, until softened, about 4 minutes.
13
Add the mushrooms to the rice.
14
Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
15
Add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes.
16
Stir in the tomato paste and season with salt and pepper.
17
Preheat the oven to 375.
18
Spread a cabbage leaf on a work surface with the cut side facing you.
19
Place 1/4 cup of the rice filling within 1/2 inch of the edge.
20
Roll the leaf over the filling, tucking in the sides as you roll, to form a neat package.
21
Repeat with the remaining leaves and filling.
22
Spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish.
23
Add 1/4 cup of water, arrange the rolls in the baking dish, seam side down.
24
Spoon the remaining tomato sauce over the rolls and cover with foil.
25
Bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout.
26
Transfer the cabbage rolls to plates.
27
Spoon the remaining 1 1/2 cups of yogurt sauce over the rolls.
28
Sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.

Rice and Cremini Stuffed Cabbage Rolls

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