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Category:vegetables & pulses    |
| INGREDIENTS |
- 1 big cabbage
- 900 gr onions
- 200 gr rice for the stuffing
- 70 gr raisins
- 70 gr pinecones (if available)
- 1-3 tea spoons cinamon
- 1 tea spoon salt
- 150 gr lemon juice
- 100 gr wine
- 150 gr dill
- 450 gr olive oil
- 1 chicken stock cube
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| METHOD |
Wash the cabbage and remove the root. In a large saucepan boil water and heat the cabbage.
Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them.
Chop the onions and the dill finely and roast in the olive oil. Add the raisins, pinecones, the rice and stir the mixture. Finish
roasting with wine. Add salt and pepper. The stuffing is ready!
Use a tea spoon to count the appropriate portion of rice for each leaf.
Place on each leaf the mixture and then fold to make a little parcel.
At the bottom of a large saucepan place a few of the outer cabbage leaves and on top of them place the stuffed ones.
Pour the chicken stock and cover with a plate in order not to open. Pour the lemon juice and boil in low heat for
1 1/2 hour. |
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