Rice-Stuffed Cabbage Leaves

Ingredients

• 1 cup rice uncooked
• 28 ounce canned tomatoes undrained chopped canned
• 1 cup carrots finely chopped
• 1.5 cups celery finely chopped
• 0.3 teaspoon fennel seeds crushed
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 2  garlic cloves minced
• 2 cups leek thinly sliced
• 1 tablespoon juice of lemon 
• 1.7 cups low-salt chicken broth divided
• 12 large cabbage leaves green
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.3 teaspoon pepper 
• 0.3 cup pimento-stuffed olives green finely chopped
• 0.5 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Steam cabbage leaves, covered, 3 minutes; set aside.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add leek, celery, carrot, and garlic; saut 7 minutes.
4. Add rice, 1 cup broth, and fennel seeds; cover and cook 7 minutes or until the liquid is nearly absorbed.
5. Combine the rice mixture, 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl; toss well, and set the rice mixture aside.
6. Add 1/3 cup broth to skillet; place over medium heat until hot.
7. Add onion; cook 10 minutes, stirring occasionally.
8. Add remaining 1/3 cup chicken broth, parsley, and next 5 ingredients (parsley through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
9. Remove from heat; stir in olives and pepper. Set sauce aside.
10. Preheat oven to 40
11. Spoon 1/3 cup rice mixture onto each cabbage leaf, and roll up jelly-roll fashion.
12. Place cabbage rolls in a 13 x 9-inch baking dish coated with cooking spray. Spoon sauce over cabbage rolls. Cover and bake at 400 for 1 hour.