Cabbage Rolls with Walnuts and Sour Cream

cooking.nytimes.com

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2 medium yellow onions (about 1 pound), peeled, halved and sliced

¾ cup/170 grams unsalted butter

Fine sea salt and black pepper

1 large savoy cabbage (at least 2½ pounds)

1 teaspoon ground allspice

¾ teaspoon ground cinnamon

½ teaspoon ground cumin

1 cup/100 grams walnuts, roughly crushed with a mortar and pestle

3 tablespoons pine nuts

½ packed cup finely chopped fresh parsley leaves

½ packed cup finely chopped fresh dill, plus 1 tablespoon to serve

3 tablespoons fresh lemon juice (from 1 to 2 lemons)

1 heaping cup sour cream

Directions at cooking.nytimes.com

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