Wild Rice Stuffed Cabbage(vegetarian)

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 1/2 cups frozen chopped onions
• 1 stalk celery, finely chopped
• 1 cup finely chopped green apple
• 1 (6 ounce) box long grain and wild rice blend (near east or zatarains)
• 2 1/2 cups vegetable broth (or water)
• 4 garlic cloves, chopped
• 1/2 cup chopped pecans
• 15 large green cabbage leaves
• 1 (26 ounce) jar marinara sauce (newmans own or you can use homemade)

Recipe

• 1 preheat oven to 350 degrees f. in a medium saucepan, melt butter over medium-high heat. add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. bring to a boil. cover and simmer for 10 minutes or until liquid is absorbed. rice should be al dente. transfer to a medium bowl; stir in pecans. set aside.
• 2 place 12 to 15 large cabbage leaves in a large bowl. cover with boiling water; let stand for 3 to 5 minutes or until wilted. cut off thickest part of each cabbage leaf.
• 3 place 2 tablespoons of the rice mixture near the stem end of a leaf. fold over sides and roll up. do not roll too tightly as the rice will expand as it cooks. repeat with remaining leaves and rice mixture.
• 4 place cabbage rolls, seam sides down, in a shallow baking dish.
• 5 pour marinara sauce over the top and sprinkle with remaining onions. cover pan tightly with aluminum foil.
• 6 bake in preheated 350*f oven for 1 hour.
• 7 serve hot with sauce.
• 8 enjoy!