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Persian Jeweled Rice in Cabbage

Persian Jeweled Rice in Cabbage is built on Green Cabbage, Long Grain White Rice, Olive Oil, Granny Smith Apple, and Onion. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 1 cup
• 1 tbsp
• 1
• 1
• 1
• 1/3 cup
• 1 tsp
• 2 cup
• 1/4 tsp
• 1/2 tsp

Method (preview)

1. 1

   Core the cabbage but keep it whole.

2. 2

   In large pot, heat cabbage and enough water to cover to boiling over high heat; reduce heat to simmer and cook 7 minutes.

3. 3

   Drain and set aside until cool enough to handle.

4. 4

   Meanwhile, prepare rice.

5. 5

   In large skillet, heat oil over medium heat.

6. 6

   Add onion and red pepper; saut� 5 minutes.

7. 7

   Stir in cumin and saffron; cook 2 minutes; stir in rice, apple and currants; cook 2 minutes.

8. 8

   Add water and salt to rice mixture.

9. 9

   Heat to boiling; reduce heat to low, cover and cook 12 minutes (rice will be undercooked).

10. 10

    Remove rice mixture from heat and set aside.

11. 11

    Remove the 12 best-shaped, largest leaves from the cabbage.

12. 12

    Trim the ribs so they are the same thickness as the leaves. (Reserve the remaining cabbage for another use.)

13. 13

    "bowl", packing it tightly. Top with remaining 4 cabbage leaves, tucking ends of leaves inside colander to cover filling completely.

14. 14

    Fill a large pot (one big enough for the colander to fit inside) with about 1 inch water.

15. 15

    Place colander with stuffed cabbage in pot and heat to simmering.

16. 16

    Cover and steam cabbage 20 minutes.

17. 17

    Remove colander with cabbage from pot and let cool 10 minutes.

18. 18

    Place a flat serving plate upside down on top of colander, then holding the plate and colander firmly together, turn them over.

19. 19

    Gently lift the colander off cabbage and serve.

20. 20

    Contributed to the FareShare Gazette by Joan; 5 February 2008. www.fareshare.net