Stuffed cabbage rolls

10-12 spring or savoy cabbage leaves, the outer green ones are best. Washed well

200g cooked basmati rice

1 medium onion, finely chopped

Small handful of pine nuts, toasted

1 tablespoon of finely chopped preserved lemon peel

Handful of flat-leaf parsley, chopped

Tablespoon of thyme leaves

1 egg, beaten

Sea salt

Black pepper

Sumac

Olive oil

50g butter