RECIPES

Braised Wild Rice Stuffed Cabbage Rolls

By Chef Jo Ann Kim
June 28, 2024
Serves
5–6
Ingredients
Savoy Cabbage or green cabbage, 10-12 large leaves
Wild Rice2 cups, cooked
Chickpeas1 1/2 cups chickpeas
Shallot1 small, minced
Carrots1/2 cup shredded
Mushrooms1 cup, chopped
Oil1 tsp
Cumin1 tsp
Cinnamon 1/2 tsp
Golden Raisins2 tbsp
Parsley3 tbsp, chopped
Salt1/2-3/4 tsp
Vegetable Broth3 cups
Tomatoes1 cups, crushed
Steps
  1. Blanch cabbage leaves, removing an inch of the tougher, middle rib.
  2. Saute the shallot and mushrooms in oil in a pan over medium heat. Once softened, add the carrots, wild rice, chickpeas, raisins, spices and saute for 2-3 minutes. Fold in parsley, season to taste and set aside. In a separate bowl, stir together the broth and tomatoes.
  3. For assembly, scoop rice mixture into each cabbage leaf, fold into a parcel and place seam side down into a large baking dish. Pour tomato broth mixture over the finished stuffed cabbages and bake at 375°F for 20-25 minutes.
Cook a meal for someone you love
Cook a meal for someone you love