Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac.
Ingredient Info
Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3–6 minutes . Bite into a few grains to test; they should be al dente . Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl. Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.
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