Stuffed Cabbage With Lemony Rice and Sumac

Ingredients for Stuffed Cabbage With Lemony Rice and Sumac

• 12–14 large savoy or green cabbage leaves (from 1 large head)

• Kosher salt

• 140g long-grain white rice (such as basmati or jasmine), rinsed

• 60ml extra-virgin olive oil, plus more for drizzling

• 1 large onion, finely chopped

• 1/2 cup pine nuts

• 1 cup finely chopped mixed tender herbs (such as parsley, mint, dill, and/or tarragon)

• 50g chopped golden or brown raisins

• 2 tablespoons sumac, plus more for serving

• 1 tablespoon fresh lemon juice

• 1 large egg, beaten to blend

• Freshly ground black pepper

• 3 tablespoons unsalted butter

• Soured cream (for serving)

Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain.

Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3–6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl.

Wipe out pot. Pour in 60ml oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7–9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in colour and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 tablespoons sumac and cook, still stirring, until herbs have slightly darkened in colour and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes.

Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the centre, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.

Arrange cabbage rolls, seam side down, in a single layer in reserved pot. Add butter and 120ml water and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and steam rolls until filling is cooked through and leaves are tender, 18–25 minutes.

Divide cabbage rolls among plates; drizzle with oil and sprinkle with sumac and pepper. Serve with soured cream.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.