- 1 cup brown rice
- 1/4 cup wild rice
- One 2-pound head of Savoy cabbage, cored
- 2 cups whole milk yogurt
- 3 garlic cloves, minced
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1/2 pound cremini or white mushrooms, thickly sliced
- 1 tablespoon fresh lemon juice
- 2 shallots, minced
- 2 tablespoons chopped dill
- 3 cups chopped canned tomatoes, drained
- 2 tablespoons tomato paste
- 1/2 cup walnuts, lightly toasted and coarsely chopped
- Bring a medium saucepan of water to a boil. Stir in the brown and wild rices, cover and cook over low heat, stirring occasionally, until tender, about 45 minutes. Drain and transfer to a large bowl.
- Meanwhile, bring a large saucepan of water to a boil, add the cabbage, cored side down, and cook over moderately high heat until the outer leaves begin to loosen, about 10 minutes. Using tongs, carefully peel 8 outer leaves from the head of cabbage as they become loose. Reserve the remaining cabbage for another use. Cut each of the 8 leaves in half and discard the thick center rib.
- In a medium bowl, blend the yogurt and garlic; season with salt and pepper.
- Melt the butter in a large skillet. Add the mushrooms and lemon juice; season with salt. Cook over moderate heat until the mushrooms are tender and their liquid has evaporated, about 6 minutes. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the mushrooms to the rice. Stir in 1 tablespoon of the dill and 1/2 cup of the yogurt sauce; season with salt and pepper.
- Add the tomatoes to the skillet and cook over moderately high heat until their liquid has evaporated, about 5 minutes. Stir in the tomato paste and season with salt and pepper.
- Preheat the oven to 375°. Spread a cabbage leaf on a work surface with the cut side facing you. Place 1/4 cup of the rice filling within 1/2 inch of the edge. Roll the leaf over the filling, tucking in the sides as you roll, to form a neat package. Repeat with the remaining leaves and filling.
- Spoon half of the tomato sauce into a shallow 10-by-14-inch glass baking dish. Add 1/4 cup of water, arrange the rolls in the baking dish, seam side down. Spoon the remaining tomato sauce over the rolls and cover with foil.
- Bake the cabbage rolls for 45 minutes, or until the sauce is bubbling and the rolls are hot throughout. Transfer the cabbage rolls to plates. Spoon the remaining 1 1/2 cups of yogurt sauce over the rolls. Sprinkle with the walnuts and the remaining 1 tablespoon of dill and serve.
The recipe can be prepared through Step 7, covered with plastic wrap rather than foil and refrigerated for up to 3 days. Bring to room temperature before baking.
A full-flavored rosé will complement both the earthiness of the rice and the tang of the yogurt sauce.