Cabbage Rolls With Chestnuts

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Washington Post


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1 1/2 cups raw medium-grain white rice

Sea salt

1 1/4 cups extra-virgin olive oil

3 large onions (2 1/2 pounds total), finely chopped

5 tablespoons pine nuts

3 tablespoons dried currants

1 tablespoon sugar

10 1/2 cups warm water

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 tablespoon dried (ground) mint

Leaves from 1/2 bunch flat-leaf parsley, finely chopped (about 1/2 cup)

Fronds from 1/2 bunch dill, finely chopped (about 2 tablespoons)

2 green cabbages of equal size (2 1/2 pounds total)

About 10 1/2 ounces shelled, roasted chestnuts (see headnote)

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