Wild Rice Stuffed Cabbage

My husband and Fred gave these 2 thumbs up, Pony gave it a 1 thumb down while shoveling the cabbage rolls in her mouth as fast as she could with the other than.  She cleaned her plate, so I am not sure you can really count the 1 thumb down :)  I loved them!  You will have to leave yourself about an hour prep time.  This is not a quick throw together meal.  I made the rice the evening before.

Serves 6

1 large head savory cabbage, seperated into individual leaves
1 large yellow onion, peeled and diced small
2 carrots, peeled and finely sliced
2 celery stalks, diced small
2 cloves garlic, peeled and minced
1 tablespoon minced sage
3 cups cooked wild rice
salt and pepper to taste
1/2 vegetable stock
2 cups tomato sauce

Bring pot of salted water to a boil.  Blanch the cabbage leaves in the water for 5-6 minutes.  Remove, rinse, cool and set aside.

Place onion, carrots, and celery in a large saucepan and saute over medium heat for 7-8 minutes.  Add water as needed to keep veggies from sticking to the pan.  Add the garlic and sage and cook for 3 minutes.  Remove pan from heat, add the wild rice, and season with salt and pepper.

Preheat oven to 350 degrees F

Lay cabbage leaves side by side with a slight overlap.  Place about 1/2 cup of rice filling in the center and roll the cabbage into a cylinder.  Place the rolls seam side down into a 9" x 13" baking dish.  Add the 1/2 vegetable stock to the baking dish, cover with aluminum foil, and bake for 10 minutes.  Uncover the dish, pour tomato sauce over cabbage rolls, and bake for an additional 15 minutes.