Rice-Stuffed Cabbage Leaves Recipe

Name: Rice-Stuffed Cabbage Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; 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.
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 400u00b0.
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 400u00b0 for 1 hour.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 21 ingredients. The key ingredients include: 12 large green cabbage leaves, 1 tablespoon olive oil, 2 cups thinly sliced leek, 1 1/2 cups finely chopped celery, and more.

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

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

Rice-Stuffed Cabbage Leaves

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