Rice-and-Cremini-Stuffed Cabbage Rolls

Name: Rice-and-Cremini-Stuffed Cabbage Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters brown rice; 710 milliliters chopped canned tomatoes, drained; 2 Tbsps chopped dill; 3 garlic cloves, minced; 1 Tbsp fresh lemon juice; 4 servings Salt and freshly ground pepper; 907 grams Savoy cabbage, cored; 2 shallots, minced; 473 milliliters whole milk yogurt; 2 Tbsps tomato paste; 2 Tbsps unsalted butter; 118 milliliters walnuts, lightly toasted and coarsely chopped; 227 grams cremini or white mushrooms, thickly sliced; 59 milliliters wild rice

Rice-and-Cremini-Stuffed Cabbage Rolls is a gluten free and vegetarian main course. One portion of this dish contains around 24g of protein, 18g of fat, and a total of 574 calories. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have lemon juice, rice, butter, and a few other ingredients on hand, you can make it.

Instructions

Bring a medium saucepan of water to a boil. Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes.

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Water

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Sauce Pan

Drain and transfer to a large bowl.

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Bowl

Meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes. Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose. Reserve the remaining cabbage for another use.

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Cabbage

Water

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Sauce Pan

Tongs

Cut each of the 8 leaves in half and discard the thick center rib.

In a medium bowl, blend the yogurt and garlic; season with salt and pepper.

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Salt And Pepper

Garlic

Yogurt

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Bowl

Melt the butter in a large skillet.

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Butter

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Frying Pan

Add the mushrooms and lemon juice; season with salt. Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes.

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Lemon Juice

Mushrooms

Salt

Add the shallots and cook, stirring, until softened, about 4 minutes.

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Shallot

Add the mushrooms to the rice. Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.

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Salt And Pepper

Mushrooms

Yogurt

Sauce

Dill

Rice

Add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes. Stir in the tomato paste and season with salt and pepper.

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Salt And Pepper

Tomato Paste

Tomato

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Frying Pan

Preheat the oven to 37

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Oven

Spread a cabbage leaf on a work surface with the cut side facing you.

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Cabbage

Spread

Place 1/4 cup of the rice filling within 1/2 inch of the edge.

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Rice

Roll the leaf over the filling, tucking in the sides as you roll, to form a neat package. Repeat with the remaining leaves and filling.

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Roll

Spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish.

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Tomato Sauce

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Glass Baking Pan

Add 1/4 cup of water, arrange the rolls in the baking dish, seam side down. Spoon the remaining tomato sauce over the rolls and cover with foil.

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Tomato Sauce

Roll

Water

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Baking Pan

Aluminum Foil

Bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout.

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Cabbage

Roll

Sauce

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Oven

Transfer the cabbage rolls to plates. Spoon the remaining 1 1/2 cups of yogurt sauce over the rolls.

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Cabbage

Yogurt

Roll

Sauce

Sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.

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Walnuts

Dill

Make Ahead: The recipe can be prepared through Step 7, covered with plastic wrap rather than foil and refrigerated for up to 3 days. Bring to room temperature before baking.

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Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Wine Recommendation: A full-flavored ros will complement both the earthiness of the rice and the tang of the yogurt sauce. Good options are the 2000 Chteau Routas Coteau Varois Ros Rouvire and the 2000 Iron Horse Vineyards Rosato di Sangiovese from California.

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Wine