Rice And Cremini Stuffed Cabbage Rolls

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 cup brown rice
• 1/4 cup wild rice
• 1 (2 lb) savoy cabbage, cored
• 2 cups whole milk yogurt
• 3 garlic cloves, minced
• salt & freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/2 lb cremini mushroom, thickly sliced
• 1 tablespoon fresh lemon juice
• 2 shallots, minced
• 2 tablespoons chopped dill
• 3 cups chopped canned tomatoes, drained
• 2 tablespoons tomato paste
• 1/2 cup walnuts, lightly toasted and coarsely chopped

Recipe

• 1 bring a medium saucepan of water to a boil.
• 2 stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes. drain and transfer to a large bowl.
• 3 meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes.
• 4 using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose. reserve the remaining cabbage for another use.
• 5 cut each of the 8 leaves in half and discard the thick center rib.
• 6 in a medium bowl, blend the yogurt and garlic; season with salt and pepper.
• 7 melt the butter in a large skillet. add the mushrooms and lemon juice; season with salt. cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes.
• 8 add the shallots and cook, stirring, until softened, about 4 minutes.
• 9 add the mushrooms to the rice. stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
• 10 add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes.
• 11 stir in the tomato paste and season with salt and pepper.
• 12 preheat the oven to 375°. spread a cabbage leaf on a work surface with the cut side facing you.
• 13 place 1/4 cup of the rice filling within 1/2 inch of the edge. roll the leaf over the filling, tucking in the sides as you roll, to form a neat package.
• 14 repeat with the remaining leaves and filling.
• 15 spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish.
• 16 add 1/4 cup of water, arrange the rolls in the baking dish, seam side down.
• 17 spoon the remaining tomato sauce over the rolls and cover with foil.
• 18 bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout. transfer the cabbage rolls to plates.
• 19 spoon the remaining 1 1/2 cups of yogurt sauce over the rolls. sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.