These are nothing like the cabbage rolls my mom used to make (yours are still delicious mom!!!) Meatless, but satisfying with rice and walnuts, saltiness from the feta, and a pop of sweetness from raisins. I love them and they are surprisingly quick and easy to make. May I add, they are also stunning!!! Perfect transition meal from winter to spring when you still want comfort but also want lightness and brightness!
Serves 10-12 rolls depending on size of cabbage leaves
Prep: 25 min
Cook: 20 min
Total: 45 min
INGREDIENTS
1 head of savoy cabbage, larger leaves only
1 cup long grain white rice, such as basmati or jasmine
2 tbsp olive oil + more for garnish
1 onion, minced
1 tbsp sumac + more for garnish
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 cup feta, crumbled
1 cup minced parlsey, mint and/or dill + more for garnish
1 large egg
salt and freshly ground black pepper
1/2 lemon, juiced + zest
2 tbsp butter
1 garlic clove, smashed
Sour cream or creme fraiche, for serving
DIRECTIONS
Bring a large pot of salted water to a boil. Drop in cabbage leaves and blanch for about 1 minute. You want them to turn bright green and become pliable. Drain and rinse under cold water. Set cabbage aside to drain on paper towels or clean dish towel.
Meanwhile, rinse rice under cold water until the water dripping off runs clear. Add to a pot with 2 cups water and a large pinch of salt. Cook, uncovered for about 5 minutes. You do not want the rice to absorb all the water, we want the rice al dente! (so its not mushy later as it will finish cooking inside the cabbage rolls later on.) Drain and add to a large bowl.
Heat olive oil in a large deep pan over medium high heat. Add minced onion and cook, stirring occasionally, until soft, about 5 minutes. Add walnuts, sumac, and some salt and pepper. Continue to cook until nuts toast and become fragrant, about 5 more minutes. Remove from heat and stir in raisins and chopped herbs. Allow to slightly cool, then scrape mixture into the bowl that the rice is in. Add in egg, feta and more salt and pepper. Mix well.
Remove all thick ribs from the cooked and cooled cabbage leaves. Cut out the thickest part of the vein by making a very thin V shape. Place about a 1/4 cup of mixture in the centre of each cabbage leaf, running crosswise. Starting at the base where the vein has been cut out, fold sides up and over filling, tuck in edges and roll like a burrito. Repeat with all leaves.
In the same large, deep pan you used for sauteeing the onions, add butter, smashed garlic clove and 3/4 cup water. Arrange cabbage rolls seam side down, turn heat to low and cover. Simmer for about 15 mins until cabbage leaves are very tender and rice is cooked through. Remove lid and add lemon juice and zest. swirl around and add a drizzle of olive oil.
Serve with a dollop of sour cream or creme fraiche, a sprinkle of sumac, remaining chopped herbs and the lemon butter pan drippings.
TIPS
To make vegan, use vegan butter, (or extra oil) leave out feta and egg and serve with a vegan sour cream.
Pine nuts would be a great replacement for the walnuts.
If you wanted to add meat to this, ground lamb would be delicious.
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