This recipe for cabbage rolls is a continuation post of Eating at My Friend’s House, by special request from Kerrie
Ingredients
2 large cabbages
1 1/2 cups white rice
1 onion, chopped
2 tomatoes, chopped
1/2 cup parsley
1/4 cup mint
2 tablespoons olive oil
1 tablespoon butter
1 lemon, juiced
2 cloves garlic
4 cups vegetable broth
salt
for the sauce
In a frying pan add a little olive oil and sauté a small, finely chopped onion, a tomato, and two garlic cloves.
for the cabbage
Prepare the cabbage by removing the core and stem. Bring to boil and cook until the leaves are softened. They can be removed one at a time as they start to loosen.
to make the stuffing
Combine the remaining ingredients — the rice, a tomato, the parsley, and the mint — with the juice of one lemon and about 2 tablespoons of olive oil and 1 tablespoon of butter.
to assemble
Place one spoonful of the stuffing over a cabbage leaf, fold to cover the filling, and roll. Drizzle some olive oil on the bottom of a large pot and put the closed rolls in it, seam side down. Continue filling and rolling the cabbage leaves, and layer them in the pot. Add the sauce on top, and just enough vegetable broth to cover the rolls. Cover with an upside down plate and bring the pot to a boil. Once it is boiling, reduce the heat to low, cover with a lid, and cook for about 45 minutes to an hour. The rice should be fully cooked.
