Almond Rice Bundles

Description
Makes 4 servings

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

Directions
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 degrees 20 to 25 minutes.