Rice-stuffed cabbage

Wash and blanch the cabbage leaves for a few minutes. After cooking, remove the hard core from the cabbage and let the rest dry. Sauté a thinly sliced onion in a little oil.
Add a handful of soaked and squeezed raisins, a handful of lightly toasted and chopped pine nuts, the grated lemon zest, the onion, and the egg yolk to the rice.
Mix everything together and adjust the salt if necessary. Fill the cabbage leaves, roll them up, and secure them with a toothpick or kitchen twine.
Place the rolls in an oiled baking dish and bake at 200 degrees for about 20 minutes. Drizzle with a few drops of lemon-acidulated water during cooking to prevent the leaves from drying out too much.