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1
Preheat the oven to 350F.
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2
Put the rice into a 2-quart pan, cover with water and bring to a boil.
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3
Reduce the heat to a bare simmer, cover, and cook for 50 minutes, adding more water if necessary until the wild rice is tender.
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4
Drain and let cool.
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5
Peel and finely chop the onion.
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6
Peel and crush the garlic.
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7
Put the apple cider into a small pan and gently sate the onion, garlic, and raisins in it until the onion is soft.
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8
Stir the mixture into the rice and mix thoroughly.
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9
Prepare a 4-quart pan of boiling water.
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10
Trim the stalk of the cabbage and pull off all the leaves that are large enough to stuff--there are likely to be 12- Drop the leaves into boiling water and leave for five minutes to soften.
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11
Drain and stuff each one with a spoonful of the rice mixture.
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12
Working on a flat surface, smooth out a leaf, put the stuffing in the center and fold up the sides, then roll up.
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13
You can trim away any thick stems that make rolling difficult.
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14
Pour a little bouillon into the bottom of a baking dish and arrange the cabbage rolls on top, making several layers if necessary.
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15
Pour the rest of the bouillon over the dish, cover with a lid or foil and bake for 30 minutes.
