Stuffed Cabbage Leaves with Chestnut

INGREDIENTS

1 small cabbage
140 gr rice
200 ml water
20 boiled chestnuts
1 medium onion
8 sprigs of mint
80 ml olive oil
2 gr salt
2 gr pepper
2 gr cinnamon

For Cooking:
40 ml olive oil
200 ml hot water

Separate the leaves of cabbage. In a deep saucepan, add enough water to cover the cabbage. Cover the pot and boil the cabbage leaves until they are softened. Boiled cabbage leaves, with the help of a colander, drain the excess juice into a bowl. To prepare the filling: Dice the onion. Remove the shells of chestnuts that you boiled in water with a sharp knife. Heat olive oil in a wide-bottomed saucepan. Saute onions in olive oil until they are browned. Chop mint very thin. Stir in boiled chestnuts to sauted onions. Wash the rice and add it on onion and chestnut. Add salt, pepper, cinnamon to the saucepan and mix. Then add hot water and mint. Cover the pot and set aside the filling for 5 minutes. Take the filling to a separate bowl to cool. Remove the core parts with a sharp knife from cabbage leaves. Put one tablespoon of the filling in such a way as to leave a finger-thick distance from the tip. Fold the edges and roll the leaves towards till the end. Do the same for each leave. Aline the cabbage wraps you prepare inside a large pot. Drizzle olive oil and pour hot water on the rolls. Cook the chestnut cabbage rolls with olive oil for 20 minutes over medium heat and serve warm.