Rice-Stuffed Cabbage Leaves

Ingredients

• 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

Preparation

1. Steam cabbage leaves, covered, 3 minutes; set aside.
2. 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.
3. 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.
4. Preheat oven to 400°.
5. 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.