Baked and Roasted Side: Almond Rice Bundles

Almond Rice Bundles

Ingredients:

• 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

Cooking Procedures:

• 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.
• 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.
• Spoon 1/4 cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders.
• Place rolls in greased baking dish. Sprinkle with water; top with lemon slices.
• Bake, covered, at 350°F (175°C) 20 to 25 minutes.
• Makes 4 servings.