MEZES

Cabbage Rolls

PREPARATION:
Cut off the root of the cabbage and separate the leaves. Bring water to a boil in a large pot and boil the cabbage in boiling water for a few minutes. Get a strainer to drain. For the stuffing, heat the olive oil in a saucepan. Add the chopped onions and sauté until they turn pink. Add the washed and drained rice and pine nuts and sauté for a few more minutes.

Add currants, granulated sugar, salt and spices and mix. Add 1 glass of water to it and cook until the water is absorbed. Take it off the stove and let it rest for 10-15 minutes. Lay the cabbages on a flat surface and separate the hard veins. Cut the cabbages in the size you want and put some of the filling you prepared in them and wrap them. Place the stuffed you wrapped in a flat pan.

Mix the remaining 1 glass of water, olive oil and lemon juice in a bowl and pour over the dolmas. After boiling, close the lid and cook on low heat until the cabbage is soft. Garnish the serving plate with lemon slices.

INGREDIENTS:
1 medium sized cabbage
1 teaspoon of olive oil
3 onions
2 cups of rice
2 tablespoons of pine nuts
2 tablespoons of currants
1 teaspoon of granulated sugar
Salt
Black pepper
Allspice
2 glasses of water
Half a teaspoon of olive oil
juice of 1 lemon

Cabbage Rolls