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RDJ-- Rice Stuffed Cabbage Leaves, 10-28-09
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RDJ Petite
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Oct 29, 2009 18:19 PST
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Volume 11 Number 252
US Library of Congress ISSN: 1530-3292
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Rice Stuffed Cabbage Leaves
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
Steam cabbage leaves, covered, 3 minutes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add leek, celery,
carrot, and garlic; sauté 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.
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.
Preheat oven to 400F.
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 400F for 1 hour. Yield: 12 servings.
CALORIES 137 (14% from fat); FAT 2.2g (sat 0.4g,mono 1.2g,poly 0.4g);
IRON 2.4mg; CHOLESTEROL 0.0mg; CALCIUM 89mg; CARBOHYDRATE 26.9g; SODIUM
383mg; PROTEIN 3.9g; FIBER 3.9g
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