Ingredients:
12 large Green Cabbage Leaves
2 tablespoons Olive Oil
2 cups Leeks, thinly sliced
1 1/2 cups Celery, finely chopped
1 cup Carrots, finely chopped
2 Garlic Cloves, minced
1 cup Rice, uncooked
1 2/3 cups Vegetable Broth, divided in half -> Link to Vegetable Broth
1/4 cup Fennel Seeds, crushed
2 tablespoons Parsley, chopped
1/2 teaspoon Salt
2 cups Onions, chopped
1 tablespoon Lemon Juice
1 teaspoon Honey
1 can (28 oz) Plum Tomatoes, undrained and chopped
1/3 cup finely chopped Pimento-Stuffed Green Olives
1/4 teaspoon Pepper
Directions:
Steam cabbage leaves for 3 minutes and set aside. In a large nonstick skillet, over medium heat, sauté leeks, celery, carrots, and garlic in olive oil for 7 minutes. Add rice, 1 cup of broth, and fennel seeds. Cover and cook 7 minutes or until the liquid is nearly absorbed. Combine the rice mixture, tomato, parsley, and salt in bowl. Toss well and set aside. Warm 1/3 cup stock over medium heat. Add onion and cook 10 minutes, stirring occasionally. Add remaining 1/3 cup of stock, lemon juice, and honey. Bring mixture to boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and add olives and pepper. Set sauce aside. Preheat oven to 400 degrees. Coat a 13 x 9 inch baking dish with olive oil and remove excess oil. Spoon 1/3 cup rice mixture onto each cabbage leaf. Roll leaf into a cabbage roll. Place cabbage rolls into the prepared baking dish. Spoon sauce over cabbage rolls. Cover and bake at 350 degrees for 45 minutes to 1 hour. Serves 12
12 large Green Cabbage Leaves
2 tablespoons Olive Oil
2 cups Leeks, thinly sliced
1 1/2 cups Celery, finely chopped
1 cup Carrots, finely chopped
2 Garlic Cloves, minced
1 cup Rice, uncooked
1 2/3 cups Vegetable Broth, divided in half -> Link to Vegetable Broth
1/4 cup Fennel Seeds, crushed
2 tablespoons Parsley, chopped
1/2 teaspoon Salt
2 cups Onions, chopped
1 tablespoon Lemon Juice
1 teaspoon Honey
1 can (28 oz) Plum Tomatoes, undrained and chopped
1/3 cup finely chopped Pimento-Stuffed Green Olives
1/4 teaspoon Pepper
Directions:
Steam cabbage leaves for 3 minutes and set aside. In a large nonstick skillet, over medium heat, sauté leeks, celery, carrots, and garlic in olive oil for 7 minutes. Add rice, 1 cup of broth, and fennel seeds. Cover and cook 7 minutes or until the liquid is nearly absorbed. Combine the rice mixture, tomato, parsley, and salt in bowl. Toss well and set aside. Warm 1/3 cup stock over medium heat. Add onion and cook 10 minutes, stirring occasionally. Add remaining 1/3 cup of stock, lemon juice, and honey. Bring mixture to boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and add olives and pepper. Set sauce aside. Preheat oven to 400 degrees. Coat a 13 x 9 inch baking dish with olive oil and remove excess oil. Spoon 1/3 cup rice mixture onto each cabbage leaf. Roll leaf into a cabbage roll. Place cabbage rolls into the prepared baking dish. Spoon sauce over cabbage rolls. Cover and bake at 350 degrees for 45 minutes to 1 hour. Serves 12