Stuffed Cabbage Roll
Free Healthy and Delicious Detox Recipes
Stuffed Cabbage Roll with Wild Rice (4 servings)
Stuffed Cabbage Roll with Wild Rice Ingredients
1 cup wild rice
5 cups water
1⁄2 cup diced onion
2 tablespoons extra-virgin olive oil
1⁄2 cup grated carrots
1⁄2 cup currants or raisins
1⁄2 cup finely chopped mushrooms
1⁄3 cup pine nuts
1 tablespoon finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Salt to taste
Freshly ground black pepper to taste
8 large cabbage leaves
3–4 cups prepared chunky tomato sauceStuffed Cabbage Preparation Method
Rinse and drain the rice. In a small saucepan, bring four cups of water to a boil. Add rice. Reduce heat to low. Cover and simmer for one hour. If any water remains, drain rice.
Meanwhile, in a pan over medium heat, sauté the onion in oil for five minutes. Add carrots, currants or raisins, mushrooms, pine nuts, and rosemary, and sauté six to eight minutes more, until the vegetables are tender. Place cooked rice and vegetables in large bowl and mix well. Season with lemon juice, salt, and pepper. (Filling can be refrigerated up to two days.) In a large pan, steam cabbage leaves and remaining water three to four minutes or until leaves are tender but still bright green.
Drain and blot dry on clean kitchen towel. Cut away and discard any tough inner stems or leaves. Place 2⁄3 cup of the stuffing mixture in the center of a cabbage leaf. Fold sides in toward center, and roll to form neat packages. Repeat with the remaining cabbage leaves. In a large baking dish, pour two cups tomato sauce. Place cabbage rolls on top in a single layer.
Spoon another cup or two of sauce over the rolls and cover the baking dish with foil, shiny side down. These can be refrigerated for up to six hours before baking. When you are ready to bake, preheat oven to 350°F. Bake twenty to thirty minutes, until piping hot. 185
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