Stuffed Cabbage Leaves

Ingredients:

1 medium black cabbage
For filling:
40 ml sunflower oil
250 g rice
1 onion
30 g tomato paste
1/4 bunch of parsley
200 ml hot water
2 g chili pepper
2 g pepper
10 g of salt
For the topping:
400 ml hot water
5 g salt
20 ml olive oil

Remove the roots and cut the hard-veined portions of the cabbage, which you cut into about four equal parts. Boil the cabbage leaves that you washed in plenty of water in a large saucepan and boil for about 10 minutes in plenty of hot water. Chop the parsley and chop onion into cubes. In a deep pan, roast the onions with sunflower oil. Then add the rice, salt, paste, red pepper and pepper and fry for 2 minutes. After you turn off the cooker, add the parsley to the filling. Remove the boiled cabbage leaves on a plate. Spread the cooled cabbage leaves on your kitchen counter with the veined and matt side is up. Place the filling on each cabbage leaf. Fold the edges in the middle and carefully wrap them from the tip to the top. Spread the few remaining cabbage leaves on the bottom of your pot. Place the cabbage wraps in the pot. Spread the hot water and salt over the stuffing. Cook for 30 minutes on medium heat with closed lid. Then strain the excess water of the wraps. Before serving dress the dish with olive oil. Serve hot.

Bon Appetite!