cabbage with rice and currantsrating:
450g green cabbage, cored and shredded
3 tbsp veg oil
1 medium onion, peeled and cut into fine half-rings
2 tbsp pine nuts
350ml of long-grain rice
2 tbsp currants
40g fresh dill, finely chopped
1/4 tsp ground cinnamon
1 tbsp caster sugar
bring 2.25 litres of water to a rolling boil over high heat. Add 1 tbsp of salt (that's far too much, IMV) and stir. Put in the cabbage, bring back to the boil, boil for one minute or until the cabbage wilts. Drain immediately into a colander, rinse with cold water, drain again.
put oil in large frying pan and set over medium-high heat. Add onion, stir and fry for 4 minutes until it has browned a little. Put in pine nuts, stir and fry for 30 seconds. Turn down heat, and add rice, currants, dill, cinnamon, black pepper and 1.5 tsps salt. Stir and sauté for 2 minutes. Remove from heat.
divide cabbage into 3 portions, and seasoned rice into 2. Layer portions into a heavy pan: cabbage:rice:cabbage:rice:cabbage. Pour in 750ml of water and add sugar. Find a plate that will sit inside the pan, and put it on top of the cabbage. Set the pan over medium-high heat, bring to boil, cover tightly, turn heat to low and cook for 30 minutes.
remove from heat, leave to sit for 30 minutes, then remove lid and plat, turn upside down and turn out.