St. Patrick's Stuffed Cabbage

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a medium saucepan over medium-high heat, add the butter, 1/2 cup of the onions, the celery, and the apple and sauté for 5 minutes.

Step 3 -Stir the rice, 3/4 cup of the broth, and the garlic into the veggie mixture and bring to a boil.

Step 4 -Cover the pan and simmer until the liquid is absorbed and the rice is al dente, about 10 minutes.

Step 5 - Transfer the rice mixture to a medium bowl and stir in the pecans.

Step 6 -Place the cabbage leaves in a large bowl, cover with boiling water, and let them stand until they have wilted, about 2-3 minutes.

Step 7 -Cut off the thickest part of the cabbage leaves.

Step 8 -Place 2 tablespoons of the rice mixture near the stem end of the leaves, fold over the sides, and roll them up. Do not roll too tightly as the rice will expand as it cooks.

Step 9 -Place the cabbage rolls, seam-side down, in a shallow 9x13-inch baking dish, top with marinara sauce, and sprinkle with the remaining onions.

Step 10 -Cover the pan tightly with aluminum foil and bake until the cabbage mixture is heated through, about 1 hour.

Step 11 -Serve.