Stuffed Cabbage Rolls

Wash the cabbage, throw the outer leaves away and separate all of the remaining leaves.

Put enough water (about 1 liter) into a large pot, add 1 Tablespoon of salt and boil the water. Put the cabbage leaves into this boiling water and boil them until they get tender (but not too much) and when their color turns to yellow. After about 3-4 minutes remove them from water.

Now try to cut them in regular shapes. We don’t use the thick stalky part of the leaves, so cut them out. You can use these thick pieces in a vegetable stew the following day.

For the filling, chop vegetables and garlic and combine them and all the remaining ingredients in a bowl and mix them well.

Now get one piece of cabbage and lay it on a flat surface. Put some filling mixture on it and roll it up.

The shape is not so important here, just try to roll it well and do not put a lot of filling in it, otherwise you’ll lose some of the filling while cooking.

Place the cabbage rolls around the edges of a pot leaving the center empty. Pour the remaining watery part of the filling mixture on the rolls. Reserve the remaining filling and put that mixture in a glass bowl and place it in the space in the middle of the rolls. Moreover, if you like you can chop the thick pieces of cabbage into it and have a bowl of another dish of cabbage.

Put the pot on the lowest heat level and cook it for half an hour. Then add ¼ cup of water into the bottom of the pan and let it cook for an hour longer.

You can serve the rolls warm or cold with some lemon slices and greens. I think the best pairing of these rolls is a bowl of homemade yogurt.

* If you like, add 200 grams of cooked and minced meat into the filling.