Rice-Stuffed Cabbage Leaves

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Although this dish is considered an appetizer, you could also serve them as a side dish.
12 servings (serving size: 1 cabbage roll and 1/3 cup sauce)


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12 large green cabbage leaves
1 tablespoon olive oil
2 cups thinly sliced leek
1 1/2 cups finely chopped celery
1 cup finely chopped carrot
2 garlic cloves, minced
1 cup uncooked basmati rice
1 2/3 cups low-salt chicken broth, divided
1/4 teaspoon fennel seeds, crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
2 cups chopped onion
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove, minced
1 (28-ounce) can plum tomatoes, undrained and chopped
1/3 cup finely chopped pimento-stuffed green olives
1/4 teaspoon pepper
Cooking spray


Steam cabbage leaves, covered, 3 minutes; set aside.

Heat oil in a large nonstick skillet over medium heat. Add leek, celery, carrot, and garlic; sauté 7 minutes. Add rice, 1 cup broth, and fennel seeds; cover and cook 7 minutes or until the liquid is nearly absorbed. Combine the rice mixture, 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl; toss well, and set the rice mixture aside.

Add 1/3 cup broth to skillet; place over medium heat until hot. Add onion; cook 10 minutes, stirring occasionally. Add remaining 1/3 cup chicken broth, parsley, and next 5 ingredients (parsley through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in olives and pepper. Set sauce aside.

Preheat oven to 400°.

Spoon 1/3 cup rice mixture onto each cabbage leaf, and roll up jelly-roll fashion. Place cabbage rolls in a 13 x 9-inch baking dish coated with cooking spray. Spoon sauce over cabbage rolls. Cover and bake at 400° for 1 hour.

Created date

January 1997

Nutritional Information

Calories 137
Caloriesfromfat 14 %
Fat 2.2 g
Satfat 0.4 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 26.9 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 383 mg
Calcium 89 mg