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Cabbage with Rice and Currants

Boil cabbage in large pot of water for one minute,or just until the cabbage wilts. Drain immediately and run under cold water. Drain again. Saute in oil 1 diced onion until the onion has browned a bit. Add 2 tbs pine nuts or sunflower seeds. Stir fry for 30 seconds. Lower heat and add 1 ½ c. cooked brown rice, 2 tbs currants or raisins, ½ c. finely chopped dill, ¼ tsp cinnamon, black pepper to taste, and 1 1/2 teaspoons salt. Saute 2 min. Cut cabbage leaves from head at base so they remain whole. Put about 1/3 of leaves in the bottom of a heavy large pan, spreading out flat. Then spread ½ of the rice mixture, then another 1/3 of the cabbage, then the remaining rice and top with the rest of cabbage. Add 3 c. water or thin tomato sauce and bring to simmer. Cover tightly and cook 30 min. or until cabbage is tender. Can be served from the pan or place large serving dish on top of pan and quickly invert so cabbage lands upside down in dish.
This entry is related to the following products. Click on any of them for more information.
Onion, Cabbage, Dill, Red Currants,
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