Description
A hearty and flavorful dish perfect for Thanksgiving, featuring wild rice and mushroom stuffed cabbage rolls.
Ingredients
Scale
- 1 cup wild rice, cooked
- 1 cup mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large cabbage head
- 1 cup vegetable broth
- 1 tbsp tomato paste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
- Add mushrooms, salt, and pepper. Cook until mushrooms are tender.
- Mix cooked wild rice with the mushroom mixture.
- Blanch cabbage leaves in boiling water for 2 minutes to soften.
- Place a spoonful of the rice mixture onto each cabbage leaf and roll tightly.
- Arrange rolls in a baking dish. Mix vegetable broth with tomato paste and pour over rolls.
- Cover with foil and bake for 30 minutes.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg