Stuffed cabbage

Name: Stuffed cabbage
Yield: Serves 4
Ingredients: 4 tbsp chopped parsley, plus extra to finish; 1 medium white cabbage; 300 ml water; 1½ tbsp sugar; salt and black pepper; 100 ml vegetable stock; 3 tbsp chopped mint; 200 ml dry white wine; 4 tbsp olive oil; 150 g ricotta; 150 g basmati rice; 45 g vermicelli noodles (not the rice variety); 60 g pine nuts, toasted and roughly chopped; 3 garlic cloves, crushed; 30 g unsalted butter; 20 g Parmesan, grated

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

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.

Ingredients

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

Main course
Vegetarian
Gluten-free

Method

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