Ingredients:
- 1/2 cup olive oil
- 5 large onions
- 1 cup rice
- 3 tablespoons chopped mint
- 1 teaspoon salt
- 1 cup water
For the filling;
- 1 medium-sized cabbage
- 1 cup water
- 1/4 cup olive oil
- 1 dessert spoon salt
For dolma:
- 20 cups water
- 7 tablespoon salt
- a saucepan big enough for holding a whole cabbage
Liquid for the cabbage:
- Lemon slices
- 1 tablespoon chopped parsley
For garnished:
Servings: 6
Preparation:
Saute' the finely chopped onions in a saucepan with olive oil. Soak rice in warm salty water until the water cools rinse and saute' with the onions. Add mint and salt and stir. Add boiled water. Cook till it absorbs the water. Trim the outer hard leaves of the cabbage. Remove heart and other inner leaves until 3 or 4 leaves remain. Wash and cover with salty water. Let stand for 15 minutes. Wash and drain, Fill the cabbage inside with the rice stuffing. Cover the filled part with cabbage leaves and place in saucepan, stuffed side down. Add salt pour into the saucepan water and olive oil and cover. When it starts boiling, cook for almost 40 minutes over low heat. Let cool in the saucepan Drain liquid. Put the lid on and turn the cabbage upside down. Later turn upside down on a serving dish, garnish with lemon wedges and parsley and serve cold.