Top | Experimental
(recipe, Jean Henrich)
Can be made ahead and baked when needed. Substitute whole green peppers for shell.
- 8 whole red or green cabbage leaves, center core removed
- 1 Tbsp. olive oil
- 1 cup diced onion
- 1 diced carrot
- 1 diced celery stick
- 2 cloves garlic, minced
- 1 tsp. each dried basil, oregano, thyme
- 2 cups cooked long-grain brown rice
- 1 can (14.5 oz) diced tomatoes, drained and juice reserved
- ¼ cup water
- 1 Tbsp. tomato paste
- Blanch cabbage leaves in boiling water for 6 minutes, drain.
- Heat olive oil in a large non-stick skillet. Add diced onion, carrot and celery and saute on medium heat until soft (8 minutes).
- Add minced garlic, saute for 30 seconds.
- Add dried herbs, rice and diced tomatoes; heat through, then remove from heat.
- In a small saucepan, combine the reserved tomato juice, tomato paste and water; cook on low for 5 minutes.
- Lay the cabbage leaves out on a cutting board and put a couple tablespoons of rice mixture in lower center of each leaf.
- Roll the leaf up toward the top, folding the sides in as you go.
- Secure the roll with 2 toothpicks and place seam side down in a shallow baking dish. Fill the dish with the rolls close together.
- Pour the tomato sauce over the rolls.
- Bake at 350 degrees for 1 hour, basting several times. Cover with foil if cabbage leaves get too brown.