Rice-Stuffed Cabbage Leaves

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12 large green cabbage leaves

1 tablespoon olive oil

2 cups thinly sliced leek

1 1/2 cups finely chopped celery

1 cup finely chopped carrot

2 garlic cloves, minced

1 cup uncooked basmati rice

1 2/3 cups low-salt chicken broth, divided

1/4 teaspoon fennel seeds, crushed

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

2 cups chopped onion

1 tablespoon lemon juice

1 teaspoon sugar

1 garlic clove, minced

1 (28-ounce) can plum tomatoes, undrained and chopped

1/3 cup finely chopped pimento-stuffed green olives

1/4 teaspoon pepper

Cooking spray

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