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)

• Sel casher

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

• 60ml d'huile d'olive extra-vierge, plus pour arroser

• 1 gros oignon, finement haché

• 1/2 tasse de pignons de pin

• 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 cuillère à soupe de jus de citron frais

• 1 gros œuf, battu pour mélanger

• Poivre noir fraîchement moulu

• 3 cuillères à soupe de beurre non salé

• Soured cream (for serving)

How to make Stuffed Cabbage With Lemony Rice and Sumac

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.