Ingredients
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2½ cups Water
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3⁄4 cup short-grain Brown Rice
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½ cup Teff
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2 Celery
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1 Carrots
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½ cup chopped toasted Walnuts
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1 tablespoon fresh thyme leaves or 2 teaspoons dried Thyme
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1 tablespoon minced fresh Sage
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12 large Savoy Cabbage
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3 cups reduced-sodium Vegetable Broth
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1½ cups canned no-salt-added crushed Tomatoes
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2 tablespoons fresh Lemon Juice
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2 tablespoons Honey
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½ teaspoon dried Dill
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½ teaspoon ground Caraway
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½ teaspoon Salt
Directions
Steps
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1
Done
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Combine the water, rice, and teff in a medium saucepan and bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until thick and pasty, about 45 minutes. Scrape and dump the contents of the saucepan into a bowl to cool for 10 minutes. |
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2
Done
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Stir in the celery, carrots, walnuts, thyme, and sage. The final mixture will have a ground-meat texture. |
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3
Done
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Fill a large Dutch oven halfway with water and bring it to a boil over high heat. Add the Savoy cabbage leaves in batches, half at a time. Blanch for 5 minutes per batch, then rinse under cool water to stop the cooking. The leaves should not be the slightest bit warm when finished. |
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4
Done
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Pour the water out of the Dutch oven. Add the broth, tomatoes, lemon juice, honey, dill, caraway, and salt to the pot. Set aside. |
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5
Done
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Lay one of the cabbage leaves on a cutting board so that the leaf’s raised veins are facing down. Cut out the thick stem at one end by cutting on either side of it about a third to halfway up the leaf, depending on how tough and thick the stem is. Put about ¼ cup of the rice filling in the center of the leaf and seal it by folding the sides over the filling and then rolling the leaf closed. Set it seam side down in the pot with the tomato mixture. Continue making stuffed cabbage leaves with the remaining leaves. |
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6
Done
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Cover the pot and bring the liquid to a simmer over medium heat. Reduce the heat to very low and simmer slowly for 1 hour and 20 minutes. Let the pot sit off the heat, covered, for 10 minutes before scooping them out to serve. |
