Ingredients:

-1 medium savoy cabbage head (about 1 1/2 pounds)
-1 tablespoon vegetable oil
-1/4 cup minced onion
-1 1/4 cups long-grain brown rice
- 2 1/2 cups low-sodium vegetable broth
-1 tablespoon grated orange zest
-1 tablespoon chopped fresh thyme
-1/4 teaspoon salt
-freshly ground pepper

1. Fill a large saucepan two-thirds full of water and bring to a boil
2. Fill a large bowl two-thirds full with ice water
3. Carefully separate the cabbage leaves, discarding the tough ones close to the core
4. With tongs, working in batches, immerse the leaves in the boiling water until wilted, 15-30 seconds
5. Immediately transfer to the ice water to stop the cooking
6. Drain the cabbage
7. Reserve 8 large leaves; thinly slice the remaining cabbage
8. Preheat oven to 325 degrees F
9. Heat a large ovenproof saucepan
10. Swirl in the oil, add the onion
11. Saute until translucent, 3-5 minutes
12. Add the rice and toss to coat
13. Add the sliced cabbage, the broth, orange zest, thyme, salt, and pepper; bring to a simmer
14. Cover and bake until the rice is tender and has absorbed all the liquid, about 40 minutes
15. Fluff with fork
16. Divide the rice mixture among the 8 reserved cabbage leaves
17. Fold in the sides of the leaves over the stuffing, then roll the leaves to enclose the stuffing
18. Steam until heated through, about 5 minutes