Combine 2 1/2 cups water, 2 Tablespoons butter, 1 1/4 tsp. salt, and 1/4 teaspoon saffron threads in a 2-quart saucepan.

Cook over medium heat until butter is melted. Cover and simmer for 5 minutes so that the water has time to absorb some of the color and flavor of the saffron.

Add the 1 1/4 cups long grain rice and gently stir into the saffron mixture.

Place a lid on saucepan, reduce heat, and simmer for 25 minutes or until rice is done. Set aside until ready to add to the vegetables.

Plump the 1/2 cup raisins by soaking them in warm water for 5 minutes. Drain and set aside until ready to use.

To begin cooking the curry cabbage, melt 1/4 cup butter in an electric skillet or 4-quart pot.

Add the prepared cabbage, apple, button mushrooms, 1 1/2 cups diced yellow onion, and 1 cup celery. Don't panic. Yes, the pan will be very full, however the cabbage will cook down a lot, as you can see in the pictures.

 Cook the curry cabbage at 275° (medium-low), while stirring occasionally, for 10 minutes.

Add the ½ cup plumped raisins, 1 1/2 teaspoons turmeric, 1 teaspoon salt, 1/2 teaspoon curry powder, 1/2 teaspoon allspice, and pinch dried chili pepper.

Cover the pan while cooking. Cook and stir for an additional 5 to 10 minutes or until cabbage is tender. You can also add an additional 1/4 cup of water if the cabbage starts to stick to the pan.

Add the saffron rice to the vegetables.

Gently stir the curry cabbage and rice together and serve.