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Ingredients

Serves 12 as part of a buffet

• FOR THE CABBAGE
• 1 large head savoy cabbage (about 2 3/4 pounds)
• Coarse salt
• FOR THE FILLING
• 2/3 cup long-grain white rice
• Coarse salt and freshly ground pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for sheet
• 2 ounces dried currants (1/2 cup)
• 1 small bunch Swiss chard (about 3/4 pound), leaves removed from stems and reserved, stems peeled and cut into 1/4-inch dice
• 1/2 cup water
• 1 medium onion, finely chopped (1 cup)
• 1 bunch spinach (8 ounces), stems removed
• 4 ounces dried apricots, finely chopped (3/4 cup)
• 1/4 cup pine nuts, toasted
• 1 small bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup)
• 2 large eggs
• 2 teaspoons red-wine vinegar
• 1 1/2 ounces (3 tablespoons) unsalted butter, softened

Description

Martha Stewart