Rice-Stuffed Cabbage
See full recipe on: Martha Stewart
Ingredients |
|---|
| 1 large head savoy cabbage (about 2 3/4 pounds) |
| Coarse salt |
| 2/3 cup long-grain white rice |
| Coarse salt and freshly ground pepper |
| 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for sheet |
| 2 ounces dried currants (1/2 cup) |
| 1 small bunch swiss chard (about 3/4 pound), leaves removed from stems and reserved, stems peeled and cut into 1/4-inch dice |
| 1/2 cup water |
| 1 medium onion, finely chopped (1 cup) |
| 1 bunch spinach (8 ounces), stems removed |
| 4 ounces dried apricots, finely chopped (3/4 cup) |
| 1/4 cup pine nuts, toasted |
| 1 small bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup) |
| 2 large eggs |
| 2 teaspoons red-wine vinegar |
| 1 1/2 ounces (3 tablespoons) unsalted butter, softened |
Nutrition 12 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 236 | — |
| Fat | 12g | 19% |
| Carbs | 28g | 9% |
| Protein | 6g | 12% |
| Fiber | 5g | 22% |
| Cholesterol | 38mg | 12% |
| Sodium | 439mg | 18% |
Preparation |
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