Vegetarian Stuffed Cabbage

By MJH

Makes: 4 servings

Ingredients

• Cabbage & Filling:
• 1 cup water
• 1/2 cup short-grain brown rice
• 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
• 1 large Savoy cabbage (2-3 pounds)
• 1 pound baby bella mushrooms, finely chopped
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon crumbled dried rosemary
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
• 1/2 cup red wine
• 1/4 cup dried currants
• 1/3 cup toasted pine nuts (see Tips), chopped
• Sauce:
• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
• 1/2 cup red wine

Details

Adapted from eatingwell.com

Preparation

Step 1

To prepare cabbage & filling:
Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil.
Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes.
Transfer to a large bowl and set aside.

Meanwhile, half fill a large pot with water and bring to a boil.
Line a baking sheet with a clean kitchen towel and place near the stove.

Using a small, sharp knife, remove the core from the bottom of the cabbage.
Add the cabbage to the boiling water and cook for 5 minutes.
As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry.
Set aside.

Drain the remaining cabbage in a colander for a few minutes.
Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)

Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat.
Add mushrooms, onion, garlic, sage, rosemary and 1/4 teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes.
Add wine and cook, stirring, until evaporated, about 3 minutes more.
Add the mixture to the cooked rice along with currants and pine nuts.

Heat the remaining 1/2 tablespoon oil in the skillet over medium-high.
Add the chopped cabbage, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes.
Add to the rice mixture.

To prepare sauce:
Heat 1 tablespoon oil in a large skillet over medium heat.
Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes.
Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.

Preheat oven to 375°F.

To stuff cabbage:
Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact.
Place about 3/4 cup filling in the center.
Fold both sides over the filling and roll up.
Repeat with the remaining 7 leaves and filling.

Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish.
Place the stuffed cabbage rolls, seam side down, on the sauce.
Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon oil.

Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.