Cook Time:1 hr 15 minsAdditional Time:45 minsTotal Time:2 hrsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:1 hr 15 minsAdditional Time:45 minsTotal Time:2 hrsServings:4Yield:4 servings
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1cupwater
½cupshort-grain brown rice
1teaspoonextra-virgin olive oil plus2tablespoons,divided
1largeSavoy cabbage(2-3pounds)
1largeonion, finely chopped
4clovesgarlic, minced
½teaspoondried rubbed sage
½teaspooncrumbled dried rosemary
1/2teaspoonsalt, divided
1/4teaspoonfreshly ground pepper plus1/8teaspoon,divided
½cupred wine
¼cupdried currants
1/3cuptoasted pine nuts (see Tips), chopped
2tablespoonsextra-virgin olive oil, divided
1smallonion, chopped
garlic, minced
¼teaspoonsalt
¼teaspoonfreshly ground pepper
128-ounce canno-salt-added crushed tomatoes (see Tips)
Directions
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 degrees 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.
Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.
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.
For the Best Flavor
Toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Sodium Variation
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.
Originally appeared: EatingWell Magazine, March/April 2014; updated January 2023
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Nutrition Facts(per serving)544Calories24gFat61gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
