Recipe

Rice-stuffed Cabbage Leaves Recipe

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Ingredients

Directions

Step #1 Steam cabbage leaves, covered, 3 mins; set aside.
Step #2 Heat oil In a large-ish nonstick skillet over med-heat/flame.
Step #3 Add leek, carrot, celery, & garlic; sauté 7 mins.
Step #4 Add rice, 1 c broth, & fennel seeds; cover & cook 7 mins or until the liquid is nearly absorbed.
Step #5 Combine the rice mixture, & 1/2 tsp salt in a bowl; toss well, 2 tbsps parsley, & set the rice mixture aside.
Step #6 Add 1/3 c broth to skillet; place over med-heat/flame until hot.
Step #7 Add onion; cook 10 mins, stirring every once in awhile.
Step #8 Add remaining 1/3 c chicken broth, parsley, & next 5 ingredients (parsley through tomatoes); bring to a boil.
Step #9 Cover up, reduce heat, & let simmer 10 mins.
Step #10 Remove from heat; stir in the olives & pepper.
Step #11 Set sauce aside.
Step #12 Preheat oven to 400°.
Step #13 Spoon 1/3 c rice mixture onto each cabbage leaf, & roll up jelly-roll fashion.
Step #14 Place cabbage rolls in a 13 x 9-inch baking dish coated with cooking spray.
Step #15 Spoon sauce over cabbage rolls.
Step #16 Cover up & bake this at 400° for 1 hr.
Enjoy the Rice-Stuffed Cabbage Leaves recipe

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