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Do not roll too tightly as the rice will continue to expand as it cooks. Adapted from foodnetwork.com
Preheat oven to 350 degrees F. In a medium saucepan heat olive oil. Add 1/2 cup of onions, celery and apple. Sauté for 5 minutes. Stir in rice, seasoning packet 3/4 cup broth and garlic. Bring to a boil. Cover and simmer for 10 minutes until all the liquid is absorbed and rice is al dente. Transfer to a bowl and stir in pecans.
Place large cabbage leaves in a large bowl. Cover with boiling water and let stand 2-3 minutes until wilted. Cut off the thickest part of each cabbage leaf. Place 2 tablespoons of rice mixture near the stem end of each leaf, fold over sides and roll up. Repeat with remaining leaves and rice mixture.
Place cabbage rolls, seam side down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil and bake in pre-heated oven for 1 hour. Serve hot with sauce.
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