1 white cabbage
1 cup of rice
1 bunch of Parsley
1 bunch of dill
2-3 chopped tomatoes
Salt, pepper, cumin
2 cups olive oil
Set a saucepan of water to boil. Remove the outer leaves from the cabbage. Put the internal leaves (2-3 sheets at the same time) into the cooking water, in each case for approx. 3 minutes. Place all sheets on a large plate. (Divide larger sheets again and remove possibly hard places).
For the filling mix the chopped onions, carrots, one tomato and the chopped herbs with the rice and 1 cup of olive oil. Put in small portions on the “dolmades”, and roll them in oblong form.
Spread some leaves on the ground of a pot and place now the filled sheets in a circle, in 2-3 layers, cheek by jowl. Add 2 copped tomatoes, salt, pepper, 2 glass of warm water and one cup of olive oil. Put a turned heavy plate on the filled sheets, so that they are pressed together and when cooking do not come up.
Cook on weak flame (approx. 45 minutes) till the liquid is absorbed and the rice ready.
We wish to thank Vivi Kalaitzaki, who send us this recipe.