Stuffed Cabbage Leaf Rolls - cooking recipe

Ingredients

6 -8 outer cabbage leaves
250 g cooked rice
1 onion, finely chopped
1 clove garlic, crushed
1/2 lemon, juice and grated rind,plus 2 slices
2 tablespoons olive oil
2 tablespoons pine nuts or 2 tablespoons sunflower seeds
2 tablespoons chopped fresh parsley
1 tablespoon chopped of fresh mint
1 cup tomato juice
salt and pepper
2 tomatoes, finely chopped

Preparation

Blanch cabbage leaves in boiling water to soften.
Heat olive oil and toss in the onion and garlic.
Fry for 5 minutes over moderate heat.
Add the tomatoes, parsley and mint and fry for 4 minutes more.
Cool.
Mix together the tomato juice, rice,pinenuts or sunflower seeds, lemon juice and rind, season well with salt and pepper.
Roll 3- 4 tablespoons in each leaf, tucking in the edges to make a neat parcel.
Pack together tightly in a shallow pan, pour over the tomato juice and throw in the two slices of lemon.
Simmer for 20- 30 minutes over gentle heat, with a tight fitting lid on.
Rolls can be served hot or cold.