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Wild Rice Stuffed Cabbage
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Wild Rice Stuffed Cabbage
Category
Potatoes, Pastas and Grains
Prep Time
15 minutes
Cook Time
70 minutes
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Ingredients
- 2 tablespoons Fustini's Butter olive oil
- 1 large onion, chopped
- 1 celery stalk, finely chopped
- 1 cup green apple, finely chopped
- 1 box long grain and wild rice mix
- 2 1/2 cups vegetable broth
- 4 garlic cloves, chopped
- 1/2 cup chopped pecans
- 15 large green cabbage leaves
- 1 jar (26 oz) marinara sauce
Ingredients
Directions
- Preheat oven to 350 degrees F. In a medium saucepan heat olive oil. Add 1/2 cup of onions, celery and apple. Sauté, for 5 minutes. Stir in rice, seasoning packet 3/4 cup broth and garlic. Bring to a boil. Cover and simmer for 10 minutes until all the liquid is absorbed and rice is al dente. Transfer to a bowl and stir in pecans.
- Place large cabbage leaves in a large bowl. Cover with boiling water and let stand 2-3 minutes until wilted. Cut off the thickest part of each cabbage leaf. Place 2 tablespoons of rice mixture near the stem end of each leaf, fold over sides and roll up. Repeat with remaining leaves and rice mixture.
- Place cabbage rolls, seam side down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil and bake in pre-heated oven for 1 hour. Serve hot with sauce.
Recipe Note
Do not roll too tightly as the rice will continue to expand as it cooks. Adapted from foodnetwork.com