INGREDIENTS

INSTRUCTIONS

TO GARNISH
Cut out the central core of the cabbage and carefully detach the leaves.
Blanch them 4 or 5 at a time in boiling water for 2 minutes then plunge
into cold water.
Keep 8 fl oz (240ml) of the cabbage water.
Heat the oil in a large, heavy pan and cook the onion until it is soft and
staring to colour.
Add the currants, apricots and rice, stir well, then pour in the reserved
cabbage water.
Cover the pan and cook without stirring until the water level has
disappeared beneath the surface of the rice.
Turn off the heat, cover tightly with a folded tea towel and the lid, then
leave to steam for 15 minutes undisturbed.
Meanwhile, cut the tough rib out of each cabbage leaf, going no further
than half-way up each leaf. Dry each leaf thoroughly.
Fluff up the rice, mix in the almonds and the mint, (uses half as much
dried mint if you have no fresh) and season to taste.
Preheat the oven to Gas Mark 6/200 °C/400 °F. Roll the pastry out to an
oblong of about 18 inches x 12 inches (50cm x 30cm).
Mix the egg with the saffron.
Stuff the cabbage leaves by putting a tablespoon of the mixture into the
centre of each.
Fold in the sides of the leaf and then roll the parcels up tightly. Sit the
parcels on their seams so they do not unroll. Pile the stuffed cabbage
rolls upside-down (with the seams uppermost) in a smaller oblong in the
centre of the pastry. The pile should be about three layers high and must
not be as flat and as wide as the bottom one. This is simply done by
swapping different shapes around to get a balance.
Fold the pastry over, folding and tucking the edges back over the top like
a parcel, as in the diagram. Trim off any obvious excess, then seal the
joins very well with a little moisture and pressure. The finished package
should be about 8 x 5 x 5 inches (20 x 12.5 x 12.5cm).
Turn the parcel over and onto abaking tray then use the tip of a
sharp-pointed knife to cut a pattern in the pastry.
Parallel lines or diamonds made by intersecting diagonals look best.
Cut two small air vents right through the pastry, then paint the whole
thing with the saffron-egg glaze.
Bake for 35-45 minutes, to ensure the pastry base is cooked through.
Slice the roll with a very sharp knife.
Top with generous blobs of chilled natural yogurt, then bathe each with
hot, melted butter which you have mixed with either hot paprika or a dab or
two of harissa sauce, or some other hot sauce.
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