Rice, Nut and Fruit Stuffed Cabbage Rolls

For the stuffing: Rinse and drain the rice. In a saucepan, bring 500 ml(approximately 2 cups) of lightly salted water to a boil. Add the rice, reduce to a simmer and cook over low heat until the rice is tender, about 20 minutes.

Peel the onions and the garlic. Dice the onions and finely chop the garlic. Heat the oil in a pan and sauté the onions, garlic and raisins until the translucent. 

Transfer the rice to a bowl and stir in the pine nuts, pistachios and chopped walnuts. Stir in the coriander and season with salt and let cool slightly.

Remove 15 beautiful cabbage leaves from the cabbage and blanch in a pot of boiling salted water until tender and pliable but not falling apart, about 3 minutes. Drain, run under cold water and drain well. Place the leaves side by side on the work surface and cut out the thick ribs so the leaves lay flat. Divide the rice stuffing among the cabbage leaves, fold the sides over the filling and roll up. Secure with toothpicks. 

Heat the butter in a skillet and sauté the cabbage rolls in batches until well coated.

Butter a baking dish large enough to hold the cabbage rolls in a single layer. Lay the rolls seam-side down in the dish. 

Preheat the oven to 200°C (approximately 400°F). 

For the sauce: Rinse the chile peppers, slit lengthwise, remove the seeds and white ribs and cut crosswise into strips. Heat the butter in a saucepan and saute the chilies briefly. Add the broth and cream and boil over high heat until slightly reduced and creamy. Season with salt and spoon over the cabbage rolls.

Cover the dish with aluminum foil and bake on the middle rack of the oven for 20 minutes. Uncover and bake until the sauce is bubbly and the cabbage is piping hot, about 15 minutes.