Stuffed Cabbage Leaf Rolls

Name: Stuffed Cabbage Leaf Rolls
Ingredients: 6 -8 outer cabbage leaves; 250 g cooked rice; 1 onion, finely chopped; 1 clove garlic, crushed; 1/2 lemon, juice and grated rind,plus 2 slices; 2 tablespoons olive oil; 2 tablespoons pine nuts or 2 tablespoons sunflower seeds; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped of fresh mint; 1 cup tomato juice; salt and pepper; 2 tomatoes, finely chopped

12 ingredients

10 steps

Ingredients

6 -8 outer cabbage leaves
250 g cooked rice
1 onion, finely chopped
1 clove garlic, crushed
1/2 lemon, juice and grated rind,plus 2 slices
2 tablespoons olive oil
2 tablespoons pine nuts or 2 tablespoons sunflower seeds
2 tablespoons chopped fresh parsley
1 tablespoon chopped of fresh mint
1 cup tomato juice
salt and pepper
2 tomatoes, finely chopped

Directions

1

Blanch cabbage leaves in boiling water to soften.
2

Heat olive oil and toss in the onion and garlic.
3

Fry for 5 minutes over moderate heat.
4

Add the tomatoes, parsley and mint and fry for 4 minutes more.
5

Cool.
6

Mix together the tomato juice, rice,pinenuts or sunflower seeds, lemon juice and rind, season well with salt and pepper.
7

Roll 3- 4 tablespoons in each leaf, tucking in the edges to make a neat parcel.
8

Pack together tightly in a shallow pan, pour over the tomato juice and throw in the two slices of lemon.
9

Simmer for 20- 30 minutes over gentle heat, with a tight fitting lid on.
10

Rolls can be served hot or cold.