Name: Stuffed Cabbage With Rice
Yield: 4 servings
Ingredients: 12–14 large savoy or green cabbage leaves (from 1 large head); Kosher salt; ¾ cup long-grain white rice (such as basmati or jasmine), rinsed; ¼ cup extra-virgin olive oil, plus more for drizzling; 1 large onion, finely chopped; ½ cup pine nuts; 1 cup finely chopped mixed tender herbs (such as parsley, mint, dill, and/or tarragon); ⅓ cup chopped golden or brown raisins; 2 Tbsp. sumac, plus more for serving; 1 Tbsp. fresh lemon juice; 1 large egg, beaten to blend; Freshly ground black pepper; 3 Tbsp. unsalted butter; Sour cream (for serving); Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Stuffed Cabbage With Lemony Rice and Sumac recipe

Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol’ green variety also works. Both will become meltingly tender. The filling is a fragrant and tart mix of warm rice, buttery pine nuts, and lemony sour sumac. A dollop of sour cream is essential for balance (and pleasure).

Recipe notes