Ingredients
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1 cup water
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½ cup short-grain brown rice
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1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
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1 large Savoy cabbage (2-3 pounds)
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1 pound baby bella mushrooms, finely chopped
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1 large onion, finely chopped
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4 cloves garlic, minced
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½ teaspoon dried rubbed sage
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½ teaspoon crumbled dried rosemary
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1/2 teaspoon salt, divided
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1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
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½ cup red wine
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¼ cup dried currants
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1/3 cup toasted pine nuts (see Tips), chopped
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2 tablespoons extra-virgin olive oil, divided
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1 small onion, chopped
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garlic, minced
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¼ teaspoon salt
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¼ teaspoon freshly ground pepper
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1 28-ounce can no-salt-added crushed tomatoes (see Tips)
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½ cup red wine
Directions
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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.
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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.
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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.
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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.)
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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.
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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.
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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.
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Preheat oven to 375 degrees F.
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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.
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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.
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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.
Nutrition Facts (per serving)
544 | Calories |
24g | Fat |
61g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 2 rolls | |
Calories 544 | |
% Daily Value * | |
Total Carbohydrate 61g | 22% |
Dietary Fiber 12g | 44% |
Total Sugars 22g | |
Protein 14g | 29% |
Total Fat 24g | 31% |
Saturated Fat 3g | 14% |
Vitamin A 3352IU | 67% |
Vitamin C 71mg | 78% |
Folate 181mcg | 45% |
Sodium 499mg | 22% |
Calcium 132mg | 10% |
Iron 7mg | 36% |
Magnesium 105mg | 25% |
Potassium 1833mg | 39% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.
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