Stuffed Cabbage Rolls

Cut out the core of the cabbage. Place the whole, cored cabbage into the boiling water and steam for 2 minutes.

Strain those cabbage leaves after 2-3 mins

Wash the leaves under cold water and allow to drain thoroughly. Reserve a few cabbage leaves separately.

In the meantime, add the onion, garlic, and tomatoes to a large iron pan and place over medium heat. Season with a pinch of salt and pepper. Cook until the vegetables become soft and translucent.

Add the tomato puree, cumin, and dried mint and stir well to combine the vegetables. Add in the boiled rice & lentils and season with a generous pinch of salt and pepper. Continue stirring to prevent it from sticking. When the mixture starts to toast, remove from heat and stir in the fresh parsley and dill.

Stuff the mixture in the cabbage leaves and roll like a cigar. Repeat the process until all of the cabbage leaves are filled.

Arrange the cabbage rolls side by side in a pot. If there is any leftover filling, scatter around the cabbage rolls. Slowly pour the vegetable broth into the pot to cover the cabbage rolls.

Place the pot over medium-high heat and bring the broth to a boil. Once it starts boiling, cover with a lid. Reduce the heat and simmer for 10-15 minutes, Allow to cool for 10 minutes before serving.