Get ready to celebrate St. Patrick’s Day in delicious style with some St. Patrick’s Stuffed Cabbage! The savory combination of fluffy wild rice, fresh celery, and tart green apples, all wrapped up in tender cabbage leaves will transport your tastebuds straight to Ireland. The rich marinara sauce that’s smothered all over takes this dish to the next level. St. Patrick’s Stuffed Cabbage is the ultimate crowd-pleaser, so grab a pint and dig in!
Ingredients
- 2 tablespoons butter
- 1 1/2 cups frozen chopped onions, divided
- 1 stalk celery, finely chopped
- 1 cup green apple, finely chopped
- 1 (6-ounce) box long-grain and wild rice mix
- 3/4 cup reduced-sodium chicken broth
- 4 cloves garlic, chopped
- 1/2 cup pecans, chopped
- boiling water, to taste
- 15 large green cabbage leaves
- 1 (26-ounce) jar marinara sauce
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a medium saucepan over medium-high heat, add the butter, 1/2 cup of the onions, the celery, and the apple and sauté for 5 minutes.
Step 3 –Stir the rice, 3/4 cup of the broth, and the garlic into the veggie mixture and bring to a boil.
Step 4 –Cover the pan and simmer until the liquid is absorbed and the rice is al dente, about 10 minutes.
Step 5 –Transfer the rice mixture to a medium bowl and stir in the pecans.
Step 6 –Place the cabbage leaves in a large bowl, cover with boiling water, and let them stand until they have wilted, about 2-3 minutes.
Step 7 –Cut off the thickest part of the cabbage leaves.
Step 8 –Place 2 tablespoons of the rice mixture near the stem end of the leaves, fold over the sides, and roll them up. Do not roll too tightly as the rice will expand as it cooks.
Step 9 –Place the cabbage rolls, seam-side down, in a shallow 9×13-inch baking dish, top with marinara sauce, and sprinkle with the remaining onions.
Step 10 –Cover the pan tightly with aluminum foil and bake until the cabbage mixture is heated through, about 1 hour.
Step 11 –Serve.