Cabbage Rolls in Olive Oil

(Zeytinyagli Lahana Sarmasi)

1 medium white Cabbage
1 1/2 cups hot water
1/4 cup extra virgin olive oil

Filling:
1 cup rice, washed and drained
4 medium onions, chopped
1/2 cup extra virgin olive oil
5 tbsp sugar
2 tbsp pine nuts
1 tbsp currant
1 tbsp dry mint
1 tsp allspice
1 tbsp tomato paste
1 cup hot water
Salt

Fill a large pot halfway with water with salt and boil. Cut off the leaves and boil for about 4-5 minutes and drain.

Saute the onion with olive oil for about 5 minutes. Add the rice, sugar, nuts, currant, mint, allspice, tomato paste and salt, stir. Saute over very low heat until the rice looks almost see-through. Add the 1 cup hot water. Cook until all the water evaporates, stirring occasionally over low heat. Put aside and let it cool down.

Cut off the hard part in the center of the leaves (core). Cut the leaves in medium sizes to fill them. Use a teaspoon to put filling on each leaf. First fold over the top, then the two sides and roll to close it up.

Pour in 1 1/2 cup of water from the side of pot. Drizzle the 1/4 cup olive oil over the top. Cover and cook over low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down.

After it cools down, place on a serving dish and serve with lemon slices. Keep in the fridge.