Cabbage Rolls with Greek Stuffing

Rinse the large cabbage leaves and cut the thick stems a little flatter. Boil plenty of salted water and blanch the cabbage leaves in it for 4-5 minutes. Drain, rinse with cold water and dry.

In a saucepan, bring lightly salted water to a boil, sprinkle in the long-grain rice and make. After 10-12 min. taste if it is already cooked – if not, make a few more min. If it is just barely cooked, pour off into a colander and drain.

Heat olive oil in a frying pan and fry the pine nuts until golden brown. Mix with the chopped parsley and – if you like – the crushed garlic under the long-grain rice, season with salt and freshly ground pepper, maybe add a few fresh mint leaves finely chopped. Fill the cabbage leaves with the rice mixture, roll up and tie. Place the cabbage rolls in a saucepan, add chicken soup or chicken stock and simmer gently for about 20 minutes with the lid closed.

You can serve it with Greek mashed potatoes prepared with garlic and olive oil.

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