Stuffed Cabbage Casserole Recipe

Preparation

1. Put cabbage leaves into boiling water and cook until soft,
2. Remove from water and set aside to cool, cut off the thick parts,
3. Heat butter and vegetable oil in a large pan,
4. Add onions and fry well,
5. Add pine nuts and fry for 1-2 mins.,
6. Add tomato paste and stir well,
7. Add rice and fry, constantly stirring, for 5 mins.,
8. Add cinnamon, black pepper, salt, allspice, currants and parsley and stir,
9. Add 1,5 cups of water, stir,
10. Cover the lid and cook until all water is absorbed (the rice won't be soft enough to eat, don't add extra water to fully cook), remove from heat,
11. Place the cabbage leaves into a 16 cm casserole (Make sure some parts lean out the casserole),
12. Pour the stuffing into the casserole and roll the leaves leaned out into the middle covering all over the stuffing,
13. Place a stone into the middle,
14. For sauce mix water, tomato paste and salt in a bowl and pour over the casserole,
15. Cover the lid (if you don't have a lid cover with aluminuim foil),
16. Bake in a 180 C degrees pre-heated oven for 30 mins.
17. Remove from oven and set aside for 15 mins. before serving, then turn upside down into a serving plate.