Wild Rice Stuffed Cabbage Recipe

Name: Wild Rice Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 1/2 cups frozen chopped onions, Ore-Ida; 1 stalk celery, finely chopped; 1 cup finely chopped green apple; 1 box (6-ounce) long grain and wild rice mix, Near East; 2 1/2 cups reduced-sodium chicken broth, Swanson; 4 cloves garlic, chopped; 1/2 cup chopped pecans, Diamond; 15 large green cabbage leaves; 1 jar (26-ounce) marinara sauce, Newmans Own

Servings: persons

1
Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium-high heat.
2
Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes.
3
Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic.
4
Bring to a boil.
5
Cover and simmer for 10 minutes or until liquid is absorbed.
6
Rice should be al dente.
7
Transfer to a medium bowl; stir in pecans.
8
Set aside.
9
Place 12 to 15 large cabbage leaves in a large bowl.
10
Cover with boiling water; let stand for 2 to 3 minutes or until wilted.
11
Cut off thickest part of each cabbage leaf.
12
Place 2 tablespoons of the rice mixture near the stem end of a leaf.
13
Fold over sides and roll up.
14
Do not roll too tightly as the rice will expand as it cooks.
15
Repeat with remaining leaves and rice mixture.
16
Place cabbage rolls, seam sides down, in a shallow baking dish.
17
Pour marinara sauce over the top and sprinkle with remaining onions.
18
Cover pan tightly with aluminum foil.
19
Bake in preheated oven for 1 hour.
20
Serve hot with sauce.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 1 1/2 cups frozen chopped onions, Ore-Ida, 1 stalk celery, finely chopped, 1 cup finely chopped green apple, and more.

Yes, Wild Rice Stuffed Cabbage falls under the Soups & Stews 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.

That's it — enjoy your meal!

Wild Rice Stuffed Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions