Cabbage rolls with wild rice

Ingredients:

• 2 tablespoons butter
• 1.5 cups frozen chopped onion
• 1 stalk celery, finely chopped
• 1 cup finely chopped green apple
• 1 package (170 g) of long-grain and wild rice mix (+ seasoning packet)
• 2.5 cups lightly salted chicken broth
• 4 crushed cloves of garlic
• 0.5 tbsp. chopped pecans
• 15 large white cabbage leaves
• 1 can (700 gr.) marinara sauce

Preparation:

1. Preheat oven to 175°C.
2. In a medium saucepan, melt the butter over medium-high heat. Add 1/2 cup of the onion, celery, and apple; sauté for 5 minutes. Add the rice, rice seasoning packet, 3/4 cup of broth, and garlic. Bring to a simmer. Cover and simmer for 10 minutes or until the liquid is absorbed. The rice should be al dente. Transfer to a medium bowl, add the pecans, and stir. Set aside.
3. Place 12–15 large cabbage leaves in a large bowl. Pour boiling water over them; let steep for 2–3 minutes, or until tender. Trim the thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture on the stem side of the leaf. Fold the sides of the leaf over and roll into a log. Do not roll too tightly, as the rice will expand as it cooks. Assemble the remaining cabbage rolls in the same manner.
4. Place the cabbage rolls, seam-side down, in a shallow baking dish. Top with marinara sauce and sprinkle with the remaining onions. Cover the dish tightly with foil. Bake in the preheated oven for 1 hour. Serve the cabbage rolls hot with the sauce.