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Ingredients
- Â Â Main elements
- 675 gm Green cabbage, (1 1/2 lb)
- 4 Tbsp. Extra virgin olive oil
- 50 gm Finely minced onion, (2oz)
- 50 gm Currants, (2oz)
- 75 gm Dry apricots, sliced (3oz)
- 1 x 175 gram lon grain rice, (6oz)
- 2 x Heaped Tbsp., (3 x 15 ml) grnd almonds
- 1 x 350 gram pac frzn puff pastry, (12oz)
- 1 med -size egg
- 1 pkt of saffron pwdr
- Â Â Salt and pepper, to taste
- 1 x 450 gram car natural yogurt, (1lb)
- 50 gm , (2-4 ounce) melted, (50 to 100) butter
- Â Â Warm paprika or possibly harissa sauce, to taste
Directions
- Cut out the central core of the cabbage and carefully detach the leaves.
- Blanch them 4 or possibly 5 at a time in boiling water for 2 min then plunge into cool water.
- Keep 8 fl ounce (240ml) of the cabbage water.
- Heat the oil in a large, heavy pan and cook the onion till it is soft and staring to colour.
- Add in the currants, apricots and rice, stir well, then pour in the reserved cabbage water.
- Cover the pan and cook without stirring till the water level has disappeared beneath the surface of the rice.
- Turn off the heat, cover tightly with a folded tea towel and the lid, then leave to steam for 15 min undisturbed.
- Meanwhile, cut the tough rib out of each cabbage leaf, going no further than half-way up each leaf. Dry each leaf thoroughly.
- Fluff up the rice, fold in the almonds and the mint, (uses half as much dry mint if you have no fresh) and season to taste.
- Preheat the oven to Gas Mark 6/200 C/400 F. Roll the pastry out to an oblong of about 18 inches x 12 inches (50cm x 30cm).
- Mix the egg with the saffron.
- Stuff the cabbage leaves by putting a Tbsp. of the mix into the centre of each.
- Mix in the sides of the leaf and then roll the parcels up tightly. Sit the parcels on their seams so they don't unroll. Pile the stuffed cabbage rolls upside-down (with the seams uppermost) in a smaller oblong in the centre of the pastry. The pile should be about three layers high and must not be as flat and as wide as the bottom one. This is simply done by swapping different shapes around to get a balance.
- Fold the pastry over, folding and tucking the edges back over the top like a parcel, as in the diagram. Trim off any obvious excess, then seal the joins very well with a little moisture and pressure. The finished package should be about 8 x 5 x 5 inches (20 x 12.5 x 12.5cm).
- Turn the parcel over and onto abaking tray then use the tip of a sharp-pointed knife to cut a pattern in the pastry.
- Parallel lines or possibly diamonds made by intersecting diagonals look best.
- Cut two small air vents right through the pastry, then paint the whole thing with the saffron-egg glaze.
- Bake for 35-45 min, to ensure the pastry base is cooked through.
- Slice the roll with a very sharp knife.
- Top with generous blobs of chilled natural yogurt, then bathe each with warm, melted butter that you have mixed with either warm paprika or possibly a dab or possibly two of harissa sauce, or possibly some other warm sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 281 | 62% |
| Total Fat 31.39g | 39% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 163mg | 7% |
| Potassium 304mg | 9% |
| Total Carbs 39.69g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 10.31g | 7% |
| Protein 6.0g | 10% |
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