Cabbage Rolls with Fried Pistachios and Pine Nuts
Main Dishes | Ukrainian cuisine
⏳ Time
2 hours 25 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Instead of rice, you can use boiled lentils or chopped nuts.
Ingredients
- Tomatoes - 12.3 oz
- White Cabbage - 1 piece
- Basmati rice - 5.3 oz
- Mint Leaves - 6 pieces
- Pistachios - 0.9 oz
- Pistachios - 0.9 oz
- Olive Oil - 2 tablespoons
- Onion - 1 head
- Blackcurrant liqueur - 1.8 oz
- Cinnamon - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Heat a skillet, pour in the olive oil, and sauté the onion for 3–4 minutes.
Step 2
Add the rice to the onion, stirring to coat the grains in oil. Pour 275 ml of boiling water over the contents of the skillet, add salt. Stir and cover with a lid. Reduce the heat to low and cook for about 45 minutes, until no liquid remains.
Step 3
Remove the skillet from the heat, take off the lid, and cover with a towel for 5 minutes. Then transfer the rice and onion to a bowl and let it cool.
Step 4
Roast the pistachios and pine nuts in the oven at 356°F for 7–8 minutes. Allow to cool.
Step 5
Remove the outer leaves from the cabbage, separating 6–7 whole leaves. Remove the tough veins. Chop the inner leaves of the cabbage.
Step 6
Blanch the whole leaves in boiling water for 5 minutes, and the chopped cabbage for 2–3 minutes. Drain the leaves in a colander and rinse with cold water. Pat the leaves dry with a towel.
Step 7
Add the chopped cabbage to the cooled rice, then add the blackcurrants, pistachios, pine nuts, and mint. Season with salt and pepper, and mix. Place a tablespoon of the rice and cabbage mixture in each cabbage leaf and roll them up.
Step 8
Place the resulting cabbage rolls in a baking dish seam-side down, placing the cinnamon sticks between them. Season with salt and pepper, then top with the tomatoes, peeled and chopped. Cover with a lid and bake in the oven at 356°F for one hour.
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