Sturdy radicchio leaves wrap up a mix of ground meat, orzo, raisins, and almonds in this spin on cabbage rolls.

Colleen Weeden



  • Preheat oven to 400°F. In a medium saucepan cook orzo in boiling salted water 5 minutes; drain. Rinse with cold water; drain again.

  • For sauce: In a large skillet heat 1 tablespoon olive oil over medium-high. Add cherry tomatoes; cook and stir 3 to 4 minutes or until softened and charred. Add crushed tomatoes, brown sugar, lemon juice, 2 cloves garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Spoon into a 3-quart baking dish.

  • For filling: In a large bowl combine orzo, beef, pork, fennel, raisins, almonds, parsley, remaining 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cloves.

  • Divide filling among radicchio leaves. Roll each leaf around filling and arrange, seam sides down, on sauce. Brush with remaining 1 tablespoon olive oil.

  • Bake, uncovered, 25 to 30 minutes or until filling registers 160°F. Let stand 10 minutes. Top with fennel fronds. Serves 6.

Nutrition Facts

340 calories; 19 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 49 mg cholesterol; 762 mg sodium. 650 mg potassium; 26 g carbohydrates; 4 g fiber; 13 g sugar; 17 g protein; 0 g trans fatty acid; 360 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 1 mcg vitamin b12; 67 mg calcium; 3 mg iron;