I always find it a challenge to serve rice in a more festive way and to add interesting flavors without it becoming too overpowering. Because, of course, it is often served alongside other dishes. At least in the restaurant. It works very well with this dish. And don’t be put off by the chore of the cabbage leaves. That’s going to be all right.
1 large white cabbage
2 big onions
200 gram basmati rice
200 ml white wine
500 ml vegetable broth
1+1 bouquet fresh mint and fresh flat parsley
50 gram pine nuts
1 cup vegetable cheese spread (from Violife for example)
salt and pepper
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