Sicilian Stuffed Cabbage
Using a small amount of wild rice is a nice splurge that adds great texture and flavor to this comfort food recipe.
Serves: 6Hands-on: 30 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 1 head cabbage
- 1⁄2 cup brown rice
- 1⁄2 cup wild rice
- 2 cups water
- 1 tsp. salt
- 1⁄4 cup mustard
- 2 large eggs
- 1 cup shredded Swiss cheese
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 cup chopped celery
- 1 can (14 oz.) diced tomatoes, undrained
- 1 can (10.75 oz.) tomato soup
- Remove the outer layers of the cabbage and discard. Cut out the core and gently remove the outside eight leaves. Place in a large bowl and cover with hot water; set aside. Chop remaining cabbage.
- In large saucepan, combine brown rice and wild rice and add water. Bring to a boil, then cover, reduce heat, and simmer for 40 minutes or until rice is almost tender. Drain if necessary, and add salt, mustard, eggs, and cheese and mix well. Add chopped cabbage.
- In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 4 minutes. Add celery; cook and stir for 1 minute longer. Add tomatoes and tomato soup and bring to a simmer.
- Drain cabbage leaves and place on work surface. Divide rice filling among leaves, using about 1⁄2 cup for each, and roll up. Place, seam side down, in 9-by-13-inch glass baking dish. Pour tomato mixture over everything. If there is leftover rice mixture, arrange around stuffed leaves.
- Place in oven and turn heat to 350°F. Bake for 1 hour or until casserole is bubbly. Serve immediately.