Cabbage & Filling
- 1 cup water
- 1/2 cup short-grain brown rice
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- 1 large Savoy cabbage (2-3 pounds)
- 1 pound baby bella mushrooms, finely chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon crumbled dried rosemary
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
- 1/2 cup red wine
- 1/4 cup dried currants
- 1/3 cup toasted pine nuts (see Tips), chopped
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
- 1/2 cup red wine
- To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
- Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
- Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
- Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
- Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary and 1/4 teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.
- Heat the remaining 1/2 tablespoon oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.
- To prepare sauce: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.
- Preheat oven to 375°F.
- To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.
- Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon oil.
- Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.
Tips & Notes
- Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.
- Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled “no-salt-added,” for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.
Per serving: 543 calories; 24 g fat (3 g sat, 14 g mono); 0 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 22 g total sugars; 14 g protein; 12 g fiber; 499 mg sodium; 1830 mg potassium.
Recipe courtesy of: http://www.eatingwell.com/recipes/vegetarian_stuffed_cabbage.html