Simple Stuffed Cabbage
Both nutritious and delicious, this Easy Stuffed Cabbage recipe will soon become your all-time favorite recipe. With only seven ingredients, this healthy cabbage recipe is super simple to whip together. You can make it as a filling side dish or a vegetarian main dish. No matter how you serve this healthy dish, we can guarantee that it'll be a hit with your friends and family. Even your pickiest eater will ask for seconds. Oh and we almost forgot to tell you the best thing about this cabbage recipe. You can make it ahead of time. So prepare it when you have a moment to spare, then simply pop it in the oven when you're in the mood.
Serves4
Cooking MethodCasserole, Oven
Ingredients
- 3/4 cup mixed wild and basmati rice
- 1 onion
- 4 clove garlic
- 1/2 cup apple cider, juice or hard cider
- 3/4 cup raisins
- 1 small head Savoy cabbage
- 2 1/2 cup vegetable bouillon
Instructions
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Preheat the oven to 350 degrees F.
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Put the rice into a 2-quart pan, cover with water and bring to a boil. Reduce the heat to a bare simmer, cover, and cook for 50 minutes. Add more water if necessary until the wild rice is tender. Drain and let cool.
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Peel and finely chop the onion.
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Peel and crush the garlic.
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Put the apple cider into a small pan and gently sate the onion, garlic, and raisins in it until the onion is soft. Stir the mixture into the rice and mix thoroughly.
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Prepare a 4-quart pan of boiling water.
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Trim the stalk of the cabbage and pull off all the leaves that are large enough to stuff. There are likely to be 12 to 15 leaves that you can use for this recipe.
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Drop the leaves into the boiling water and leave for five minutes to soften.
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Drain and stuff each leaf with a spoonful of the rice mixture. Working on a flat surface, smooth out a leaf, put the stuffing in the center, and fold up the sides. Then roll them up. You can trim away any thick stems that make rolling difficult.
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Pour a little bouillon into the bottom of a baking dish and arrange the cabbage rolls on top, making several layers if necessary. Pour the rest of the bouillon over the dish, cover with a lid or foil, and bake for 30 minutes.