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Stuffed Cabbage, Vegetarian Turkish (P, TNT)
Source: "A Taste of Turkish Cuisine," by Nur Ilkin and Sheilah Kaufman
Yield: 50 to 60

1 cup uncooked medium-grain white rice
1/2 cup extra-virgin olive oil
1 pound onions, finely chopped
4 tbsp. pine nuts
4 tbsp. currants, washed
2 tsp. sugar
3 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 bunch Italian parsley, washed and finely chopped with stems
1/2 bunch dill, washed and finely chopped with stems
2 tsp. dried mint
3 small cabbages (1-1/2 pounds each)
1 onion, sliced
1 lemon, peeled and sliced crosswise
1 tsp. salt
1/4 cup olive oil
Lemon quarters, for garnish

Soak the rice in water for approximately 20 minutes, and then drain well and set aside.

In a saucepan heat the oil, add the onions and sauté approximately 10 minutes on medium heat, constantly stirring. Add the rice and pine nuts and sauté another 5 to 6 minutes, stirring.

Then add next 8 ingredients (through and including mint), mixing well. Add 1 cup of water, cover, and simmer until all the water is absorbed. Set aside to cool.

With a sharp knife cut out the cores of cabbages.

In a large 6 to 8-quart pot, boil 4 quarts of water with 6 tsp. salt, and drop in a cabbage. Turn it periodically and push it down with a spoon. Cook the cabbage 10 minutes, stirring and separating the leaves. Remove the leaves and place them in a large pot of cold water. Repeat with the other cabbages.

Drain the cabbages. Trim 1 inch from the bottom of each leaf and carefully slice off pieces from the thick ribs without cutting the leaf.

Place the ribs facing down on the work surface and place a tbsp. of rice filling along the bottom edge of every leaf. Fold the sides over the filling and roll up the leaf. Repeat with remaining leaves and filling. If the leaves are large cut them vertically. Save any torn or unused leaves.

Place some of the extra leaves on the bottom of a large sauté pan, add sliced onions, and place the rolled cabbage on the onions. When the first layer is done you can make a second layer and a third layer if necessary. Place lemon slices on the last cabbage layer. Cover the stuffed cabbage with any remaining leaves. Pour on 2 cups of water, 1 tsp. salt, and oil. Place a plate upside down on the rolled leaves to weigh them down.

Bring water to a boil; reduce heat, cover, and simmer 45 to 50 minutes. Set aside. When cool enough, refrigerate. Serve cold the next day with lemon quarters.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A