Dolma-Style Cabbage Rolls

Serves 6.


12 cabbage leaves, washed, with the thick rib cut out

Olive oil

1 chopped onion

1 cup brown rice

1 cup toasted pine nuts

1 cup dried currants (or raisins)

2 1/2 cups water

2 cups tomato or vegetable juice, divided (I used Bloody Mary mix)

1 cup chopped fresh parsley

1 cup chopped fresh mint

3/4 cup lemon juice

1 teaspoon fine sea salt

lemon slices for garnish


  1. Preheat oven to 350° F.
  2. Blanch cabbage leaves in a large pot of boiling water for 2 to 3 minutes; drain and set aside.
  3. Heat a bit of oil in a large saucepan over medium heat. Add onion and saute until it begins to brown slightly. Add brown rice, pine nuts, currants, and water. Bring to a boil. Cover, reduce heat to medium-low and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat and stir in 1 cup tomato juice, parsley, mint, and lemon juice (mixture will be very wet). Salt to taste.
  4. Brush baking dish with olive oil or spray with a non-stick spray. Place a scant 1/4 cup of the mixture onto the end of a cabbage leaf and roll, folding in the sides to create a small parcel. Place in the baking dish, seam side down. Repeat for the rest of the cabbage leaves. Pour the remaining tomato juice over the rolls and bake, uncovered, 30 to 40 minutes.
  5. Garnish with lemon slices. Serve warm, room temperature, or cold.

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