Yum...this may be my new favorite way to cook cabbage. I know I just told you about a cabbage recipe last week, but that one only used half a head, so I still had the other half to deal with. I had been thinking about making stuffed cabbage for a while, but most of the recipes I'd seen included ground meat of some kind, and I was really looking for something vegetarian. I finally found the perfect recipe in World Food: Greece, which is a big, gorgeous cookbook that my sister gave me. Greece is probably #1 on my list of places to visit, but until I find an opportunity to go, I'll have to make do with getting a taste of it at home.
The cabbage here is stuffed with a sweet and savory mixture of rice, raisins, and nuts, and then braised in tomato sauce. The ingredient list is simple, and the dish doesn't take much active time, but it takes quite a while for everything to cook, especially if you choose to use brown rice like I did. Totally worth it though. This made a great dinner with some bread on the side to dip in the sauce. And I bet the leftovers will be delicious!
