Ingredients Jump to Instructions ↓

  1. 1 large head cabbage

  2. 1/3 cup slivered almonds

  3. 1/2 teaspoon fennel seeds, ground

  4. 1/2 teaspoon fines herbes

  5. 1/4 teaspoon ground thyme

  6. 1/4 teaspoon ground black pepper

  7. 1/8 teaspoon ground cinnamon

  8. 2 tablespoons butter or margarine

  9. 1 1/2 cups cooked rice (cooked in chicken broth)

  10. 3 tablespoons dried currants

  11. 1 teaspoon grated lemon peel

  12. 2 tablespoons water

  13. 1 lemon, thinly sliced

Instructions Jump to Ingredients ↑

  1. Wash and clean cabbage. Immerse in salted boiling water; parboil 5 to 7 minutes. Remove outer 8 leaves as they become pliable. Drain and set aside. Cook almonds with fennel seeds, fines herbes, thyme, pepper and cinnamon in butter in large skillet over medium-high heat until almonds are light brown. Stir in rice, currants and lemon peel; remove from heat. Spoon 1/4 cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders. Place rolls in greased baking dish. Sprinkle with water; top with lemon slices. Bake, covered, at 350°F (175°C) 20 to 25 minutes.


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