Kofte-Filled Red Cabbage Pie

1. Prepare Red Cabbage

Discard the outer leaves of the red cabbage and carefully remove the whole leaves. Blanch these leaves in a medium pot of salted boiling water in batches, allowing each batch to blanch for 7 minutes.

2. Preheat Oven and Prepare Filling

Preheat the oven to 350ºF. In a large bowl, combine the soaked and rinsed jasmine rice, refrigerated Kofte Mix, crushed tomatoes, and water to create the savory filling.

3. Assemble the Pie

Lightly coat a baking dish or deep skillet with olive oil. Line the pan with blanched cabbage leaves, allowing them to overhang the edges. Spoon half of the rice and Kofte mixture into the pan, season with salt and drizzle with olive oil. Layer the remaining cabbage leaves and the rest of the rice and Kofte mixture, again seasoning and drizzling with olive oil. Cover the top with more cabbage leaves and press down gently.

4. Bake the Pie

Cover the dish with foil or a lid and bake in the oven for 90 minutes. Afterward, remove the cover and bake for an additional 10 minutes to achieve a slight crisp on top.

5. Cool and Serve

Once baked, allow the pie to cool for 30 minutes to help it set. Carefully invert the pie onto a serving plate to reveal its beautifully layered structure and serve.