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Cabbage Rolls

(recipe, Jean Henrich)


Can be made ahead and baked when needed. Substitute whole green peppers for shell.


  1. 8 whole red or green cabbage leaves, center core removed
  2. 1 Tbsp. olive oil
  3. 1 cup diced onion
  4. 1 diced carrot
  5. 1 diced celery stick
  6. 2 cloves garlic, minced
  7. 1 tsp. each dried basil, oregano, thyme
  8. 2 cups cooked long-grain brown rice
  9. 1 can (14.5 oz) diced tomatoes, drained and juice reserved
  10. ΒΌ cup water
  11. 1 Tbsp. tomato paste


  1. Blanch cabbage leaves in boiling water for 6 minutes, drain.
  2. Heat olive oil in a large non-stick skillet. Add diced onion, carrot and celery and saute on medium heat until soft (8 minutes).
  3. Add minced garlic, saute for 30 seconds.
  4. Add dried herbs, rice and diced tomatoes; heat through, then remove from heat.
  5. In a small saucepan, combine the reserved tomato juice, tomato paste and water; cook on low for 5 minutes.
  6. Lay the cabbage leaves out on a cutting board and put a couple tablespoons of rice mixture in lower center of each leaf.
  7. Roll the leaf up toward the top, folding the sides in as you go.
  8. Secure the roll with 2 toothpicks and place seam side down in a shallow baking dish. Fill the dish with the rolls close together.
  9. Pour the tomato sauce over the rolls.
  10. Bake at 350 degrees for 1 hour, basting several times. Cover with foil if cabbage leaves get too brown.