Persian Jeweled Rice in Cabbage

[Guest guest]

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Persian Jeweled Rice in Cabbage

1 2-pound green cabbage

1 cup long-grain white rice

1 tablespoon olive oil

1 Granny Smith apple, cored and finely chopped

1 small onion, finely chopped

1 small sweet red pepper, seeded

1/3 cup dried currants or chopped and finely chopped raisins

1 teaspoon ground cumin

2 cups hot water

1/4 teaspoon crumbled saffron threads or ground turmeric

1/2 teaspoon salt

 

 

 

 

1.) Core the cabbage but keep it whole. In large pot, heat cabbage and

enough water to cover to boiling over high heat; reduce heat to simmer

and cook 7 minutes. Drain and set aside until cool enough to handle.

 

2.) Meanwhile, prepare rice. In large skillet, heat oil over medium

heat. Add onion and red pepper; sauté 5 minutes. Stir in cumin and

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

minutes.

 

3.) Add water and salt to rice mixture. Heat to boiling; reduce heat

to low, cover and cook 12 minutes (rice will be undercooked). Remove

rice mixture from heat and set aside.

 

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

the ribs so they are the same thickness as the leaves. (reserve the

remaining cabbage for another use.)

 

5.) Oil the inside of an 8-inch metal colander. Line the bottom and

inside of colander with 8 overlapping cabbage leaves. Spoon rice

filling cabbage " bowl, " packing it tightly. Top with remaining 4

cabbage leaves, tucking ends of leaves inside colander to cover

filling completely.

 

6.) Fill a large pot (one big enough to fit colander inside of) with

about 1 inch water. Place colander with stuffed cabbage in pot and

heat to simmering. Cover and steam cabbage 20 minutes. Remove colander

with cabbage from pot and let cool 10 minutes. Place a flat serving

plate upside down on top of colander, then holding the plate and

colander firmly together, turn them over. Gently lift the colander off

cabbage and serve.

 

Serves: 6

Protein: 5g; Fat: 3g; Carbohydrate: 45g; Fiber: 5g; Sodium: 203mg;

Cholesterol: 0mg; Calories: 213

 

Source: Washington Apple Commission

Fromatted by Chupa Babi in MC: 12.10.06

 

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Ingredients

 

Method

 

eMail Recipe to Friend

 

 

 

 

Servings:

Serves 6

 

 

 

Nutrition Information:

Protein: 5g; Fat: 3g; Carbohydrate: 45g; Fiber: 5g; Sodium: 203mg;

Cholesterol: 0mg; Calories: 213

 

 

 

 

 

 

Apple Preparation

 

Usage Chart

[Guest guest]

Thanks ..... sort of like a warm dolmas ....

 

This I will be making later this week. Leave it to me to find a great

recipe just as I finised putting away today's grocery shoping.

 

Alyssia

 

-

" Chupababi " <alcovi

;

;

<gourmet-recipes-from-around-the-world >

Cc: <copycat-recipe-fanatics >;

<mediterranean >; <MC-AllEthnic-Recipes >;

<ethnicregionalmcook >

Monday, December 11, 2006 12:23 PM

Persian Jeweled Rice in

Cabbage

 

 

@@@@@

Persian Jeweled Rice in Cabbage

1 2-pound green cabbage

1 cup long-grain white rice

1 tablespoon olive oil

1 Granny Smith apple, cored and finely chopped

1 small onion, finely chopped

1 small sweet red pepper, seeded

1/3 cup dried currants or chopped and finely chopped raisins

1 teaspoon ground cumin

2 cups hot water

1/4 teaspoon crumbled saffron threads or ground turmeric

1/2 teaspoon salt

 

 

 

 

1.) Core the cabbage but keep it whole. In large pot, heat cabbage and

enough water to cover to boiling over high heat; reduce heat to simmer

and cook 7 minutes. Drain and set aside until cool enough to handle.

 

2.) Meanwhile, prepare rice. In large skillet, heat oil over medium

heat. Add onion and red pepper; sauté 5 minutes. Stir in cumin and

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

minutes.

 

3.) Add water and salt to rice mixture. Heat to boiling; reduce heat

to low, cover and cook 12 minutes (rice will be undercooked). Remove

rice mixture from heat and set aside.

 

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

the ribs so they are the same thickness as the leaves. (reserve the

remaining cabbage for another use.)

 

5.) Oil the inside of an 8-inch metal colander. Line the bottom and

inside of colander with 8 overlapping cabbage leaves. Spoon rice

filling cabbage " bowl, " packing it tightly. Top with remaining 4

cabbage leaves, tucking ends of leaves inside colander to cover

filling completely.

 

6.) Fill a large pot (one big enough to fit colander inside of) with

about 1 inch water. Place colander with stuffed cabbage in pot and

heat to simmering. Cover and steam cabbage 20 minutes. Remove colander

with cabbage from pot and let cool 10 minutes. Place a flat serving

plate upside down on top of colander, then holding the plate and

colander firmly together, turn them over. Gently lift the colander off

cabbage and serve.

 

Serves: 6

Protein: 5g; Fat: 3g; Carbohydrate: 45g; Fiber: 5g; Sodium: 203mg;

Cholesterol: 0mg; Calories: 213

 

Source: Washington Apple Commission

Fromatted by Chupa Babi in MC: 12.10.06

 

-----

 

 

 

Ingredients

 

Method

 

eMail Recipe to Friend

 

 

 

 

Servings:

Serves 6

 

 

 

Nutrition Information:

Protein: 5g; Fat: 3g; Carbohydrate: 45g; Fiber: 5g; Sodium: 203mg;

Cholesterol: 0mg; Calories: 213

 

 

 

 

 

 

Apple Preparation

 

Usage Chart