STUFFED CABBAGE WITH LEMONY RICE AND SUMAC
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Lunch Cabbage Rice Herb Lemon Pine Nut Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Steam
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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 ¼ cup 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 color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color 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 center, 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 ½ cup 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 sour cream.
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Foridul Sikder
[email protected]I made this recipe with brown rice, and it turned out great. The brown rice added a nutty flavor to the stuffed cabbage.
Md Sulaiman Atik
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the stuffed cabbage, and they don't even realize they're eating cabbage.
Petar Nadj
[email protected]I love the tangy flavor of the lemon and sumac in this recipe. It's a great way to brighten up the cabbage.
Kookie
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The stuffed cabbage is so delicious and satisfying.
Mather Cotter
[email protected]This recipe is a great way to use up leftover cabbage. I also like to add some chopped carrots and celery to the filling for extra flavor.
Nityam Keesoondoyal
[email protected]I'm not a big fan of cabbage, but I loved this recipe. The stuffed cabbage was so flavorful and moist.
Seemab Bashir
[email protected]I made this recipe with brown rice, and it turned out great. The brown rice added a nutty flavor to the stuffed cabbage.
Md. Efad
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the stuffed cabbage, and they don't even realize they're eating cabbage.
Florence Mahama
[email protected]I love the tangy flavor of the lemon and sumac in this recipe. It's a great way to brighten up the cabbage.
Ayeni Adebola
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The stuffed cabbage is so delicious and satisfying.
Ralph Dilleshaw
[email protected]This recipe is a great way to use up leftover cabbage. I also like to add some chopped carrots and celery to the filling for extra flavor.
Nabiha Ahmed
[email protected]I'm not a big fan of cabbage, but I loved this recipe. The stuffed cabbage was so flavorful and moist.
Wyatt Beegle
[email protected]I made this recipe with brown rice, and it turned out great. The brown rice added a nutty flavor to the stuffed cabbage.
Zivan
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the stuffed cabbage, and they don't even realize they're eating cabbage.
Mary Spohn
[email protected]I love the combination of flavors in this recipe. The lemon and sumac give the stuffed cabbage a bright and tangy flavor.
Kentriva Kivuvu
[email protected]This recipe is a great way to use up leftover rice. I also like to add some ground beef or sausage to the filling for extra flavor.
Asher
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved the stuffed cabbage, and I got lots of compliments.
Mursal Naseri
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The stuffed cabbage is so flavorful and satisfying.
Abdullah Prince
[email protected]I've made this recipe a few times now, and it's always a winner. The combination of flavors is perfect, and the cabbage is always tender and delicious.
abmusa eee121
[email protected]This stuffed cabbage recipe was a hit with my family! The flavors were amazing, and the cabbage was cooked perfectly. I will definitely be making this again.