Savoy Cabbage Dolmas
Author: Dani Lind
Recipe type: Appitizer
- 1 head savoy cabbage, cored & leaves separated
- 1⅔ 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
- 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.
- Chop the inner leaves.
- Rinse rice in fine mesh strainer until water runs clear.
- Bring water to a boil. In a heavy bottomed medium sauce pan with lid, heat oil.
- Add onions & sauté for a couple minutes.
- Add chopped inner cabbage leaves & garlic.
- Add thyme, dried dill (if using fresh dill, add it at the end instead), salt & pepper & rinsed rice.
- Stir for a couple minutes. Add boiling water, cover, turn down heat, & cook until rice is tender & all of water is absorbed.
- Let cool for about 10 minutes, then fold in lemon juice & zest (& fresh dill, if using).
- Lay out a blanched cabbage leaf & put in enough filling to be able to roll it up like a cigar, or burrito.
- Place seam side down on a platter & repeat with remaining leaves.
- To serve, drizzle with a bit more oil & garnish with a sprinkling of thyme, dill, or parsley, if you wish.
- Eat warm or cold. Keeps for several days.