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Stuffed Cabbage Leaves
- Serves
Four
- Difficulty
Medium
Published 2016
In the years before the potato was brought from the New World and embraced by Eastern European Jews, cabbage was ubiquitous in the foods of the Jewish communities living in those cold northerly climes. This is a quick version of a sumptuous appetizer that is perfect for any time of year, and easily adapted to suit a vegetarian diet.
Ingredients
115 g 4 oz ½ cup 1–2
Method
- Soak the rice in cold water for 10 minutes, then drain, rinse it under cold water and drain again. Core the cabbages and strip off the outer leaves. Rinse these and set them aside. Peel off the inner leaves, cutting off more of the core as you proceed. When you reach the hard heart, stop peeling. Set the cabbage hearts aside.
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