1 large white cabbage.
1 / 2 cup sunflower oil.
2 large onions, thinly sliced.
3 large potatoes, peeled and diced.
1 cup rice.
1 / 4 cup finely chopped dill.
1 / 4 cup finely chopped parsley.
1 / 4 cup finely chopped cilantro.
1 tablespoon oregano.
1 cup tomato sauce.
2 tablespoons of fresh basil, finely chopped.
Salt, ground black pepper.
Ground red pepper.
Broth
4 cups boiling water, enough to cover cabbage rolls.
1 cup tomato sauce.
1 to 4 drops lemon juice.
2 tablespoons sunflower oil..
Prepare cabbage.
To prepare the stuffing, heat oil in a large frying pan.
Add onions and fry for 10 minutes or until golden, stirring frequently.
Add ground black and red pepper to taste, salt, herbs and continue stirring.
Add rice and potatoes, then tomato sauce and cook for 5 minutes more.
You may have more than 2 layers of cabbage rolls, according the size of cabbage.
Place an inverted saucer on top to hold all in place, while cooking.
Mix together broth ingredients and pour over the cabbage rolls.
Place over the heat and bring to the boil then reduce the heat to slow and cook for 1 hour
or until rice is soft and most of the broth has been absorbed.
Set aside to cool, then remove cabbage rolls to a serving dish, garnish with parsley sprigs and serve.
