Turn leftover rice pilaf into meatless meal

Cabbage leaves and leftover rice pilaf combine for a surprisingly satisfying meatless entree or side. The secret? A healthy squeeze of fresh lemon juice. It brightens the flavors and helps bind the stuffing together.

Instead of the traditional ground beef or sausage, sautéed mushrooms give these rolls their “meatiness.” Raisins and a chopped mild chile add contrast.

This recipe is scalable; starting with 1 cup of leftover rice pilaf or other cooked rice will be enough to fill 5 or 6 large cabbage leaves. (Rice pilaf usually contains some pasta bits – think Rice-a-Roni – which also add some heft. I used Near East brand in these rolls.)

Parboiling makes the leaves pliable, but remember to treat them gently. If they rip apart, layer the tear with more parboiled cabbage leaf.

Cabbage rolls stuffed with rice pilaf, mushrooms, raisins and lemon

Makes 5 to 6 rolls (2 main entree servings)

Ingredients:

6 large cabbage leaves

Boiling water

Salt

For stuffing:

2 tablespoons olive oil

½ cup chopped onion

1 green chile, finely chopped, or 2 tablespoons canned chopped mild green chiles

1 cup thinly sliced mushrooms

1 cup cooked rice pilaf, brown rice or white rice

¼ cup water

¼ cup raisins

½ teaspoon dried oregano

Salt and pepper to taste

Juice of ½ lemon (about 3 tablespoons)

¼ cup Parmesan cheese, shredded

For sauce:

1 cup tomato sauce

¼ teaspoon garlic salt

Shredded Parmesan cheese for topping

Instructions:

Preheat oven to 375 degrees F.

Prepare a baking dish large enough to fit the rolls cozily but not squeezed (they’ll expand a little); such as a 6- by 8-inch or 9-inch square. Grease or spray with non-stick cooking spray. Set aside.

Bring a large pot of water to boil adding a few dashes of salt.

While the water is coming to boil, carefully peel off 6 large cabbage leaves. Cut out the stem core at the base, then peel each leaf separately, starting at the outer edge. (It takes a little patience.)

With a sharp knife or cooking shears, cut out most of the center rib of each leaf while keeping the leaf in one piece as much as possible. One at a time, drop the leaves into the boiling water and parboil, about 3 minutes apiece. (They stay more intact if done individually.) With tongs or a slotted spoon, remove the limp leaf, drain and transfer to a plate, carefully spreading the leaf out. (It may rip up the center; if so, overlap the halves.) Repeat until all the leaves are parboiled.

Meanwhile, make the stuffing. In a skillet, heat olive oil. Over medium heat, sauté onions until translucent. Add chopped chile(s) and mushrooms. Continue to sauté until mushrooms are soft.

Stir in cooked rice pilaf or rice. Add ¼ cup water to moisten rice. Stir in raisins. Add oregano, salt and pepper. Squeeze lemon juice over the rice pilaf mixture; continue to cook until rice is warmed through.

Remove skillet from stove. Stir in ¼ cup Parmesan cheese.

Assemble the rolls: Lay the leaf flat on a work surface (a pie plate works well) with the inside of the leaf facing up. Overlap the two flaps of leaf in the center to close the gap left by the missing center rib. Put a scoop of stuffing (about 3 tablespoons, just under ¼ cup) into the center of the leaf. Fold the sides of the leaf into the center (or as much as possible), then roll the leaf over the stuffing, starting with the stem end of the leaf.

Gently place the cabbage roll into the prepared baking dish. Repeat until all the stuffing is used, about 5 or 6 rolls. (If you end up with an extra parboiled leaf, use it to reinforce other rolls.)

Stir the garlic salt into the tomato sauce. Pour the tomato sauce over the cabbage rolls. Cover.

Bake the covered cabbage rolls at 375 degrees for 30 minutes, or until cooked thorough and tomato sauce is bubbling.

Remove from oven and carefully remove cover. Let rolls rest 2 or 3 minutes, then serve.

Top with more Parmesan cheese, if desired.