Blanch whole cabbage leaves for several minutes, until just flexible. Rinse in cold water, drain, and cut out thick rib section so leaves will lie flat.
Saute onion in 1 T of the oil to brown; add rice and stir in. Remove from heat and toss with cheeses and almonds. Divide rice mixture among cabbage leaves and roll up, securing with toothpicks.
Heat 2 T oil and brown cabbage rolls lightly, carefully turning once. Pour sauce over the rolls and simmer, covered, for 25 minutes. When rolls are ready to serve, top each with a teaspoon of sour cream or yogurt. Garnish with chopped almonds.
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