Ingredients
- 1 big cabbage
- 250gr minced beef
- 250gr minced pork
- 250gr rice Carolina (washed and soaked for 30 minutes)
- 1 bunch green onions (chopped)
- 1-2 large dry onions (chopped)
- 1 bunch dill (chopped)
- 1/2 bunch fresh mint (chopped) or 1 tablespoon dried mint (chopped)
- 1/2 bunch parsley (chopped)
- 1/2 teaspoon of oregano
- 1 cup olive oil
- salt and pepper
Method
- Take the cabbage and cut the stem in conical shape with sharp knife to make a hole and then put it as it is, in hot salted water to boil for 4′-5′ (it must be covered).
- Remove from the pot and try to pull one by one sheets (keep some of the outer sheets, 2-3 leaves). Each sheet cut in two (with a knife) or three pieces by removing the thick stalk in the middle.
- In a large bowl, put the mince (beef and pork), rice, onions (fresh and dried), mint, dill, parsley, oregano and half of the olive oil and stir well to mix.
- In a clean pot, put the whole sheets (2-3 that you have kept by the cabbage).
- Place a cabbage leaf in the palm of your hand or on a cutting board.
- Add 1 tablespoon of filling in the center, fold the sides of the cabbage leaf inward and roll to complete.
- Transfer to the pot, placing the stuffed cabbage leaves in a circle row, one next to the other making layers.
- Repeat the process for all the vine leaves.
- When you finish, pure with the olive oil and cover the stuffed cabbage leaves with a plate. This is done so that they don’t fall apart while cooking.
- Pure and cover them with water.
- Simmer for about 40 minutes in medium-low heat, until the rice is cooked and the cabbage leaves are tender.
- Remove from heat and set them aside to cool in the pot.
Tips:
Serve warm, dressed by lemon and egg sauce.
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