Makes 4 servings.



  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.
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