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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%
     
Fat
Carbs
Protein

Preparation






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