Stuffed Cabbage

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Put the rice into a 2-quart pan, cover with water and bring to a boil.
3. 3
   Reduce the heat to a bare simmer, cover, and cook for 50 minutes, adding more water if necessary until the wild rice is tender.
4. 4
   Drain and let cool.
5. 5
   Peel and finely chop the onion.
6. 6
   Peel and crush the garlic.
7. 7
   Put the apple cider into a small pan and gently sate the onion, garlic, and raisins in it until the onion is soft.
8. 8
   Stir the mixture into the rice and mix thoroughly.
9. 9
   Prepare a 4-quart pan of boiling water.
10. 10
    Trim the stalk of the cabbage and pull off all the leaves that are large enough to stuff--there are likely to be 12- Drop the leaves into boiling water and leave for five minutes to soften.
11. 11
    Drain and stuff each one with a spoonful of the rice mixture.
12. 12
    Working on a flat surface, smooth out a leaf, put the stuffing in the center and fold up the sides, then roll up.
13. 13
    You can trim away any thick stems that make rolling difficult.
14. 14
    Pour a little bouillon into the bottom of a baking dish and arrange the cabbage rolls on top, making several layers if necessary.
15. 15
    Pour the rest of the bouillon over the dish, cover with a lid or foil and bake for 30 minutes.