Recipe of Stuffed cabbage leaves

Ingredients

• 1 medium cabbage.
• 1 kg of minced veal or lamb meat.
• 400 g of washed rice.
• 1 cup (50g.) of olive oil
• The juice of 2 freshly squeezed lemons.
• Salt and black pepper to taste.
• 1 pinch of ground cinnamon.
• 1 head of garlic (half crushed, half whole peeled or unpeeled)

Directions

1. 1

   Cover the cabbage in plenty of boiling water to separate the leaves and blanch them until they are soft and supple, immerse them in cold water and drain. While in a large bowl, mix the meat, rice, half of the olive oil, cinnamon, crushed garlic, salt and black pepper.

2. 2

   Place the sheets on a work surface, cut into pieces (depending on the size of the sheets), separate the thick part and set aside. Spread a tablespoon of the filling mixture into a cylindrical shape on one end of each piece of sheet, fold the bottom, fold the sides and then roll the sheet firmly and repeat the process with the remaining sheets.

3. 3

   Place the thick parts of the leaves on the bottom of a saucepan, add the rest of the whole or peeled garlic and place the rolls on top. Add the rest of the olive oil, lemon juice and peppermint. Place a flat plate upside down to press and immobilize the rolls. Cover with hot water and salt. Bring them to a boil, lower the heat and simmer 80 minutes or more until the leaves are tender. Remove from the heat and let it rest for 10 minutes.

4. 4

   Turn the casserole into a round tray, and serve the leaves warm, accompanied by salad, creamy yogurt sauce, cucumber salad with yogurt or lemon juice.