CABBAGE ROLLS

Preparation Method :

• First make the stuffing. Cook the rice in boiling water for about 10 minutes. Drain.
• Saute the onions, garlic and pine nuts until golden, then add the minced meat; stir it well and cook until it changes colour.
• Add tomatoes, mint, cumin and allspice then simmer the mixture for further 5 - 6 minutes. Keep warm.
• Choose large, whole, fresh cabbage leaves. Plunge into boiling salted water to make them pliable, then spread on a wooden board and cut out the cores.
• Place a portion of stuffing on each leaf and roll into a neat packet. Preheat the oven to 180°C / 350°F / Gas Mark 4.
• Place the rolls close together in a shallow casserole dish and add enough salted water to almost cover.
• Make sure they are tightly packed( or they might unwrap). Cover and cook until tender.
• Serve hot sprinkled with fresh lemon juice, or a sauce made from fresh tomatoes and cream- as preferred.