Recipe courtesy of Sandra Lee
Save Recipe Print
Wild Rice Stuffed Cabbage
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F. 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.

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.

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.

More from:

St. Patrick's Day

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Stuffed Cabbage

Recipe courtesy of Ina Garten

Sauteed Cabbage

Recipe courtesy of Ina Garten

Corned Beef and Cabbage

Recipe courtesy of Alton Brown

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Stir-Fry Cabbage

Recipe courtesy of Ellie Krieger

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Coconut Rice

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories