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Cabbage Rolls in Olive Oil

Cabbage Rolls in Olive Oil


1 medium White Cabbage leaves separated
60ml of Extra Virgin Olive Oil
360ml of Hot Water
For the filling:
200gr rinsed and drained Rice
4 chopped medium Onions
2 tablespoons of Pine Nuts
1 tablespoon of Currants
5 tablespoons of Sugar
1 tablespoon of Dry Mint
1 teaspoon of Allspice
1 tablespoon of Tomato Puree
60ml of Extra Virgin Olive Oil
240ml of Hot Water
Pinch of Salt

How to prepare

Add water and salt to a large pan bring to a boil and add the cabbage leaves.
Cook for 4-5 minutes then drain.
Lightly fry the onion in oil for 5 minutes then stir in the rice, nuts, currants, mint, allspice, tomato puree, sugar and salt,
Turn the heat down very low and cook until the rice is almost transparent.
Add 240ml of hot water and cook until it has evaporated, occasionally giving it a stir.
Set it aside to cool down.
Remove the tough centre of the cabbage leaves and cut them into a medium size.
Fill each leaf using a teaspoon then fold the top over, then the two sides and then roll them up.
Place them in a pan and pour 360ml of hot water into the side .
Drizzle 60ml of the oil on top, cover and cook on low until almost all the water has evaporated.
Leave a small amount of liquid in the bottom which will evaporate as the dish cools down.
Place on a serving plate and serve with lemon wedges.
These should be kept in the fridge.
The Turkish name for this dish is Zeytinyagli Lahana Sarmasi

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