Sweet-and-Sour Stuffed Cabbage

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This is a Persian recipe which is sometimes also made with lettuce leaves.


  • 1 medium white cabbage
  • 250 g (8 oz) rice
  • 120<


Separate the cabbage leaves and put them in a large saucepan with a little water – about two fingers – and steam them for a few minutes until they soften. Drain. Wash the rice and cook in boiling water until it is just tender – about 10 minutes – then drain quickly. Boil the split peas separately. Fry the onion in 3 tablespoons oil until soft and transparent. Add the meat and turmeric and seaso