1. Cook brown rice and set aside. 2. Remove core from cabbage, leaving head intact. 3. Place cabbage into a large pot and cover with boiling water. 4. Cover pot partially and cook over medium heat 10 minutes; drain. 5. Remove 16 to 20 outer leaves and set aside. 6. Melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes. 7. Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed. 8. Cover and simmer 15 minutes. 9. Remove from heat and allow to cool slightly. 10. Stir in cheese. 11. Trim thick center vein from each cabbage leaf. 12. Place 3 to 4 tablespoons filling in center, roll to enclose filling completely. 13. Secure with toothpicks. 14. Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish. 15. Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls. 16. Cover and bake 1 hour in preheated 375-degree oven. 17. Uncover and bake 30 minutes longer, basting frequently. 18. Place cabbage rolls on a serving platter. 19. Pour pan juices into a small saucepan and bring to a boil over medium heat. 20. In a small bowl, blend cornstarch with 2 tablespoons cold water. 21. Stir into boiling liquid and cook until thickened, stirring constantly. 22. Serve over cabbage rolls. ---------------------------------------------------------------------------
Nutrition
Ingredients
