Ingredients:
1 green cabbage ( weighing about 2 pounds)
1 cup long grain white rice
1 tablespoon olive oil
1 apples, cored and finely chopped
1 small onions, finely chopped
1 small sweet red peppers, seeded
1/3 cup finely chopped raisins
1 teaspoon ground cumin
2 cups hot water
1/2 teaspoon crumbled saffron threads
1/2 teaspoon salt
Directions:
Core the cabbage but keep it whole.
In a large pot, heat cabbage and water and boil over high heat.
Reduce heat to simmer and cook for 10 minutes.
Drain and set aside allowing it to cool.
Meanwhile, heat oil over medium heat in a large skillet.
Add onion and red pepper.
Saute.
Stir in cumin, saffron, rice, apple and raisins.
Add water and salt to rice mixture.
Boil.
Once boiled, gradually reduce heat and simmer.
Cook for 10 minutes (rice will be undercooked).
Remove from flame.
Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere).
Oil the inside of an 8″ metal colander.
Line its bottom and inside with 8 cabbage leaves.
Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander.
Fill a large pot (1 big enough to fit colander inside of) with about 1″ water.
Place colander with the stuffed cabbage in the pot.
Heat and allow to simmer.
Cover and steam cabbage for 20 minutes.
Remove from flame and allow to cool for 10 minutes.
Place a flat serving plate upside down on top of the colander.
Holding them firmly together, turn them over.
Gently lift the colander off cabbage and serve!
Servings: 6
Time preparation: 30 min.
Time total: 75 min.