Cabbage Leaves Stuffed With Rice in Olive Oil submitted by Trudy


Ingredients

1 kilo cabbage
15 glasses water
1/2 glass salt
1 glass olive oil
1/2 coffee spoon granulated sugar

RICE FILLING
250 g rice (washed)
250 g olive oil
750 g onions (finely chopped)
25 g pine nuts
25 g currants
1 level dessert teaspoon salt
1 level dessert teaspoon granulated sugar
250 g boiling water
1/2 bunch parsley
1/2 bunch mint
1/2 bunch dill

Cooking Instructions

First heat the olive oil in a large saucepan over moderate heat. Add the onions and cook to a golden colour. Add the rice and pine nuts. Stir constantly over a medium heat for half an hour until the rice becomes golden in color. Add the salt, sugar, currants and blend well. Add the boiling water and blend again. Cover and cook on a very low heat for fifteen minutes. Add the dill, mint, parsley and stir. Place on a large dish and let cool before using. Cut the cabbage heart with a knife. Place fifteen glasses of water and 1/2 glass salt into a saucepan large enough to contain the cabbage. Put in the separated cabbage leaves turned upward. Cover and boil for three minutes. Lower the heat. Turn the cabbage over, cover and cook another minute. Turn the cabbage over again remove the softest leaves from the bottom. Turn the cabbage over again and let cook five minutes. Remove the cover. The leaves should have become supple without being fully cooked. If they are not soft enough, let them remain in the water another three minutes. Now place the cabbage leaves under running water. Take each leaf and squeeze it a little. Gently remove the largest veins with a knife, Place the leaves with the thickest veins on the bottom of a large saucepan. Drain and let cool. Place some filling in the center of the leaf and roll the leaf from left to right over the filling and finally roll like a cigarette. Put the firmest leaves with the most veins on the bottom of a large saucepan. Place the stuffed leaves in a saucepan with the extra leaves were put. Add
water, oil, salt and sugar. Cover and cook on a low heat for one hour, until all the water is absorbed.