Wild Rice Stuffed Cabbage

  • Makes 6 servings
  • 1 1/2 cups frozen chopped onions, Ore-Ida
  • 1 stalk celery, finely chopped
  • 1 cup finely chopped green apple
  • 1 box (6-ounce) long grain and wild rice mix, Near East
  • 2 1/2 cups reduced-sodium chicken broth, Swanson
  • 4 cloves garlic, chopped
  • 1/2 cup chopped pecans, Diamond
  • 15 large green cabbage leaves
  • 1 jar (26-ounce) marinara sauce, Newmans Own
  • 2 tablespoons butter

  • 1. Preheat oven to 350degreesF. In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. Transfer to a medium bowl; stir in pecans. Set aside.

  • 2. Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture.

  • 3. Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce.

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