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VIDEO: Stuffed Cabbage Without Stuffing Recipe

VIDEO: Stuffed Cabbage Without Stuffing Recipe


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January 5, 2012

By

Ali Rosen, Daily Meal Video

Bill Telepan gives his spin on his grandmother's version of this classic recipe

Stuffed Cabbage Without Stuffing Recipe

Bill Telepan gives his spin on his grandmother's version of this classic recipe

Coming Up Next

  • Stuffed Cabbage Without Stuffing Recipe 2:31 mins

Ali Rosen

Cabbage


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.


  • 1 cup water
  • ½ 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
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon crumbled dried rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
  • ½ cup red wine
  • ¼ cup dried currants
  • 1/3 cup toasted pine nuts (see Tips), chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tips)
  • ½ cup red wine

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 degrees 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.

Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.



Comments:

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