Stuffed cabbage

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

This comforting main course makes use of a combination common to Arab and Turkish cuisines – it mixes rice and little vermicelli noodles to create an attractive texture that is light and delicate.


  • 30 g unsalted butter
  • 45 g vermicelli noodles (not the rice variety)
  • 150


Melt the butter in a small saucepan over a medium heat. Break the vermicelli with your hands into 1–2cm long pieces and add them to the pan. Stir as you fry them for 1–2 minutes. Take care! They can burn in a second. As soon as the noodles start turning golden add the rice and stir well. Then add the water and ½ teas