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Savoy Cabbage Dolmas
Recipe Type: Appitizer
Author: Dani Lind
  • 1 head savoy cabbage, cored & leaves separated
  • 1 2/3 cups water
  • 2 Tbsp. olive or Driftless sunflower oil
  • 1 cup white basmati rice
  • ¼ cup red onions, chopped
  • 2 Tbsp garlic, minced
  • 1 tsp. dried thyme, minced (or 2 tsp fresh)
  • 1 tsp. dried (or 1 Tbsp. fresh) dill
  • ½ tsp. each salt & pepper
  • Juice & zest of 1 lemon
  1. Trim the ribs off the largest leaves of the cabbage, reserving the smallest inner leaves. Steam the large leaves for about 4 minutes, until tender, soak in ice water until cool, & drain.
  2. Chop the inner leaves.
  3. Rinse rice in fine mesh strainer until water runs clear.
  4. Bring water to a boil. In a heavy bottomed medium sauce pan with lid, heat oil.
  5. Add onions & sauté for a couple minutes.
  6. Add chopped inner cabbage leaves & garlic.
  7. Add thyme, dried dill (if using fresh dill, add it at the end instead), salt & pepper & rinsed rice.
  8. Stir for a couple minutes. Add boiling water, cover, turn down heat, & cook until rice is tender & all of water is absorbed.
  9. Let cool for about 10 minutes, then fold in lemon juice & zest (& fresh dill, if using).
  10. Lay out a blanched cabbage leaf & put in enough filling to be able to roll it up like a cigar, or burrito.
  11. Place seam side down on a platter & repeat with remaining leaves.
  12. To serve, drizzle with a bit more oil & garnish with a sprinkling of thyme, dill, or parsley, if you wish.
  13. Eat warm or cold. Keeps for several days.