Cabbage Rolls With Brown Rice

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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook brown rice and set aside.
  • Remove core from cabbage, leaving head intact.
  • Place cabbage into a large pot and cover with boiling water.
  • Cover pot partially and cook over medium heat 10 minutes; drain.
  • Remove 16 to 20 outer leaves and set aside.
  • Melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes.
  • Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
  • Cover and simmer 15 minutes.
  • Remove from heat and allow to cool slightly.
  • Stir in cheese.
  • Trim thick center vein from each cabbage leaf.
  • Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
  • Secure with toothpicks.
  • Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
  • Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
  • Cover and bake 1 hour in preheated 375-degree oven.
  • Uncover and bake 30 minutes longer, basting frequently.
  • Place cabbage rolls on a serving platter.
  • Pour pan juices into a small saucepan and bring to a boil over medium heat.
  • In a small bowl, blend cornstarch with 2 tablespoons cold water.
  • Stir into boiling liquid and cook until thickened, stirring constantly.
  • Serve over cabbage rolls.
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