Stuffed Steamed Cabbage

Stuffed Steamed Cabbage - Vidya Pai

Ingredients:30 cabbage leaves 
2 cups of rice half cooked
1 large onion, finely chopped
3 ripe medium tomatoes, finely chopped

2/3 cup of finely chopped zucchini or Italian squash

2/3 cup of olive oil
1/2 teaspoon of pepper
salt
1 teaspoon of cumin
2 tablespoons of olive oil
1 cup of water (approximately)
juice of 1 lemon (about 4 tablespoons)

Preparation:

Make the stuffing: Combine onion, rice, tomatoes, d, salt, pepper, cumin, and olive oil in a bowl.

Prepare cabbage leaves: Remove the core of the cabbage, and stick a large fork into the center. Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in. When the outer leaves turn bright green, remove using the fork and remove softened leaves. Return to pot and repeat until all cabbage leaves have been removed.

If using other leaves: Blanch leaves in hot water until they soften and turn darker green. Remove thick stems if necessary. To use very large chard leaves, cut in half and fill each half.
Prepare rolls: If making large cabbage rolls, use the whole leaf (or half of very large leaves). If making small rolls, tear leaves into 4 parts (for smaller leaves, tear into fewer pieces).

For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up.

For small rolls, place 1 teaspoon of filling at one side of the leaf part, fold the leaf up over the filling, fold in sides, and roll up.

Note: Don't roll too tightly. The rice will need some room to expand during cooking.
steam these rolls for 20 minutes