Stuffed cabbage with lemony rice and sumac recipe

Ingredients for Stuffed cabbage with lemony rice and sumac

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

• kosher salt

• 135–150 g long-grain white rice, rinsed (such as basmati or jasmine)

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

• 1 large onion, finely chopped

• 75 g pine nuts

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

• 50 g chopped golden or brown raisins

• 30 g sumac, plus more for serving

• 15 ml fresh lemon juice

• 1 large egg, beaten to blend

• freshly ground black pepper

• 45 g unsalted butter

• soured cream (for serving)

How to make Stuffed cabbage with lemony rice and sumac

1. Line a baking tray with a clean kitchen towel or several layers of paper towels and set aside.

2. Working in batches, cook the cabbage leaves in a large pot of boiling, generously salted water until they are bright green and pliable, about 2 minutes per batch.

3. Transfer the leaves to a bowl of ice water to cool and reserve the pot of water for cooking the rice.

4. Once cooled, transfer the cabbage leaves to the prepared baking tray and let them drain.

5. Return the water in the pot to a boil and cook the rice, stirring often, until the grains swell and rise to the surface, about 3–6 minutes, depending on the quality of the rice.

6. Taste a few grains; they should be al dente, as the rice will finish cooking when baked inside the cabbage.

7. Drain the rice and rinse it under cold running water to stop the cooking process. Drain again and transfer to a large bowl.

8. Wipe out the pot and pour in 60 ml of oil. Set the pot over medium heat.

9. Add the onion and cook, stirring occasionally, until softened and golden, about 7–9 minutes.

10. Stir in the pine nuts and cook, stirring often, until the nuts are toasty and slightly darkened in colour and the onion is almost jammy, about 5 minutes.

11. Mix in the herbs, raisins, and 2 tablespoons of sumac, and cook, still stirring, until the herbs have slightly darkened and are very fragrant, about 2 minutes.

12. Remove from heat and stir in the lemon juice; let the mixture cool for 5 minutes.

13. Add the onion mixture and beaten egg to the rice and mix well; season generously with salt and pepper.

14. Wipe out the pot and set it aside.

15. Working with one cabbage leaf at a time, cut out the thickest part of the rib by making a thin V-shape; discard the cut-out portion.

16. Place 3 heaping tablespoons of the filling in the centre of each leaf, running crosswise.

17. Starting at the base where you cut the V, fold the notched side of the leaf up and over the filling, then fold in the sides and roll up the leaf like a burrito.

18. Arrange the cabbage rolls, seam side down, in a single layer in the reserved pot.

19. Add 30 g of butter and 120 ml of water, then bring to a simmer over medium-high heat.

20. Reduce the heat to low, cover the pot, and steam the rolls until the filling is cooked through and the leaves are tender, about 18–25 minutes.

21. Divide the cabbage rolls among plates, drizzle with oil, and sprinkle with sumac and pepper.

22. Serve with sour 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.