Cabbage rolls with wild rice
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 335, total fat 15 G., saturated fats 4 G., proteins 8 G., carbohydrates 44 G., fiber 6 G., cholesterol 13 mg, sodium 1189 mg, sugar 15 G.
Calories 335, total fat 15 G., saturated fats 4 G., proteins 8 G., carbohydrates 44 G., fiber 6 G., cholesterol 13 mg, sodium 1189 mg, sugar 15 G.
For a healthy, meatless dinner the whole family will love, try these cabbage rolls with wild rice. A mixture of long-grain and wild rice is mixed with celery, onions, apples, and pecans and wrapped in cabbage leaves. The rolls are then topped with tomato sauce and baked in the oven. The dish is juicy, filling, and has a pleasant nutty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons butter
- 1.5 cups frozen chopped onion
- 1 stalk celery, finely chopped
- 1 cup finely chopped green apple
- 1 package (170 g) of long-grain and wild rice mix (+ seasoning packet)
- 2.5 cups lightly salted chicken broth
- 4 crushed cloves of garlic
- 0.5 tbsp. chopped pecans
- 15 large white cabbage leaves
- 1 can (700 gr.) marinara sauce
We recommend
Recipes with similar ingredients: long-grain rice, celery, apples, pecans, white cabbage, marinara sauce
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a medium saucepan, melt the butter over medium-high heat. Add 1/2 cup of the onion, celery, and apple; sauté for 5 minutes. Add the rice, rice seasoning packet, 3/4 cup of broth, and garlic. Bring to a simmer. Cover and simmer for 10 minutes or until the liquid is absorbed. The rice should be al dente. Transfer to a medium bowl, add the pecans, and stir. Set aside.
- Place 12–15 large cabbage leaves in a large bowl. Pour boiling water over them; let steep for 2–3 minutes, or until tender. Trim the thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture on the stem side of the leaf. Fold the sides of the leaf over and roll into a log. Do not roll too tightly, as the rice will expand as it cooks. Assemble the remaining cabbage rolls in the same manner.
- Place the cabbage rolls, seam-side down, in a shallow baking dish. Top with marinara sauce and sprinkle with the remaining onions. Cover the dish tightly with foil. Bake in the preheated oven for 1 hour. Serve the cabbage rolls hot with the sauce.
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