Almond Rice Bundles

Makes 4 servings.

Ingredients

 * 1 large head cabbage
 * ⅓ cup slivered almonds
 * ½ teaspoon fennel seeds, ground
 * ½ teaspoon fines herbes
 * ¼ teaspoon ground thyme
 * ¼ teaspoon ground black pepper
 * ⅛ teaspoon ground cinnamon
 * 2 tablespoons butter or margarine
 * 1½ cups cooked rice (cooked in chicken broth)
 * 3 tablespoons dried currants
 * 1 teaspoon grated lemon peel
 * 2 tablespoons water
 * 1 lemon, thinly sliced

Directions

 * 1) Wash and clean cabbage.
 * 2) Immerse in salted boiling water; parboil 5 to 7 minutes.
 * 3) Remove outer 8 leaves as they become pliable. Drain and set aside.
 * 4) 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.
 * 5) Stir in rice, currants and lemon peel; remove from heat.
 * 6) Spoon ¼ cup rice mixture onto center of each cabbage leaf.
 * 7) Tuck in sides and roll tightly into cylinders.
 * 8) Place rolls in greased baking dish.
 * 9) Sprinkle with water; top with lemon slices.
 * 10) Bake, covered, at 350 °F for 20 to 25 minutes.