Blanch cabbage leaves in boiling hot water. Drain and discard the hard end of the midribs. Heat oil in a frying pan, sauté spring onions in it, briefly fry crushed garlic, remove frying pan from the kitchen stove. Mix onion mixture with almond leaves, currants, paradeis pulp, parsley, cinnamon, cumin and long grain rice. Grease an ovenproof dish with butter.
Place cabbage leaves on top and cover the edge of each leaf with 3-4 tbsp rice stuffing. Roll the leaves into roulades and place them in the prepared form, pour the soup over them. Cook in the oven heated to 220 °C for 20-25 minutes.
For the sauce, stir yogurt with ground cumin and mint.
Arrange the cabbage rolls on plates and pour the yogurt sauce over them.
Claus Wutte, 9142 Jaunstein on 5 March
Tip: Use creamy natural yogurt for an even finer result!
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