Rice and Pepita Stuffed Cabbage Rolls

This is a hybrid between a meat-filled and vegetarian cabbage roll recipe.  The stuffing uses roasted pepitas (pumpkin seeds), brown rice, and raisins. It is savory, aromatic, and hearty.  Topped with a little sour cream and parsley, it makes a dish lovely enough to serve to guests. Prep time is about 45-60 min.

Rice and Pepita Stuffed Cabbage Rolls

12 large cabbage leaves–either regular or savoy cabbage

3 cups cooked brown rice

1/4 – 1/3 cup chopped onion (to my friend Sharon: this is absolutely optional)

1/3 cup pepitas (or pine nuts, if you prefer) toasted

2-3 Tblsp raisins

1 tsp salt

1 tsp Italian seasoning

1/4 tsp pepper

2 finely chopped garlic cloves

1/4 tsp nutmeg (freshly ground is best, but not necessary)

1 large can low salt or salt free diced tomatoes

1 small can low salt or salt free tomato sauce

1 tsp. Louisiana hot sauce

1 Tblsp Braggs apple cider vinegar

3/4 cups low fat sour cream

2-3 Tblsp chopped parsley–flat-leafed or curly

Preheat oven to 325 degrees.

In large pan of boiling water, simmer cabbage leaves for 10 minutes until pliable.  Remove from pan, drain, and put on platter to cool.

To make filling, combine rice, pepitas, raisins, onion, salt,  1/2 tsp of the Italian seasoning, black pepper, garlic, and nutmeg. Stir thoroughly.

Lightly oil a lidded oven-proof casserole dish or skillet.  About 7 X 11 inches.

To form rolls, lay cabbage leaf flat, cut out the thickest part of the rib. Should be a v-cut.  Then pull sides together to  overlap and add about 1/3 cup filling.near the front edge where you overlapped. Bring sides of cabbage leaf in. Then roll  up and place in casserole dish seam side down.  Use tooth pick to secure, if you wish (I don’t) Repeat until all filling is used.  Tightly pack the casserole dish.

To make the sauce, combine tomato sauce, diced tomatoes, Louisiana hot sauce, 1 1/2 tsp of the apple cider vinegar, and the remaining Italian seasoning. Pour over cabbage rolls.  Cover the baking dish and bake for 1 hour.

In a bowl, combine sour cream and 1 1/2 tsp apple cider vinegar.

To serve top with sour cream mixture and chopped parsley.