Parboiled cabbage leaves are filled with an aromatic mixture of cooked rice, slivered almonds and currants, seasoned with herbs, spices and lemon peel, rolled up, topped with thin slices of lemon and baked.

Almond Rice Bundles

1 large head cabbage
1/3 cup slivered almonds
1/2 teaspoon fennel seeds, ground
1/2 teaspoon fines herbes
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 1/2 cups cooked rice (cooked in chicken broth)
3 tablespoons dried currants
1 teaspoon grated lemon peel
2 tablespoons water
1 lemon, thinly sliced

1. Wash and clean cabbage. Immerse in salted boiling water; parboil 5 to 7 minutes. Remove outer 8 leaves as they become pliable. Drain and set aside.
2. Cook almonds with fennel seeds, fines herbes, thyme, pepper and cinnamon in butter in large skillet over medium-high heat until almonds are light brown. Stir in rice, currants and lemon peel; remove from heat.
3. Spoon 1/4 cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders.
4. Place rolls in greased baking dish. Sprinkle with water; top with lemon slices.
5. Bake, covered, at 350°F (175°C) 20 to 25 minutes.

Makes 4 servings.

Recipe provided courtesy of USA Rice Federation.