Cabbage Rolls

Servings: 4
Prep time: 45
Cooking time: 60
  1. Wash the cabbage and blanch in water, lightly salt and acidulate with lemon juice the outer larger leaves for 2-3 minutes, long enough to soften them and work without breaking them. Drain them on a cloth and leave to cool. Slice instead the inner remaining leaves finely and keep aside.
  2. Prepare the filling. Finely chop 2 onions, the carrot and garlic and put to fry in a pan with 2 tablespoons of olive oil for 5 minutes, stirring often. Add the mushrooms cutted into very small pieces, sauté over high heat a few minutes, then pour in a half glass of wine. Add the rice and cook for 5 minutes over low heat, stirring constantly. Pour the mixture into a bowl, stir in the lentils, dill and parsley, salt and pepper. Let cool.
  3. Remove the hard central coast from the blanched cabbage leaves, dividing in half the largest, if necessary. Arrange the on the leaves a spoonful of filling, then roll them up to form the rolls tightly closed, fix them with a little kitchen twine or 1 or 2 toothpicks.
  4. Stew in a large saucepan the remaining chopped onion in 2 tablespoons of olive oil, add the sliced cabbage and cook for 10 minutes. At this point put in the rolls and add the tomato sauce, a glass of wine, a teaspoon of sugar and enough water to cover them flush. Add salt and pepper and bring to cooking, it will take 30-35 minutes. Add, if needed, more water.
  5. Serve the rolls along with their hot well reduced sauce. If you like, accompany them in the traditional way with boiled potatoes and green chillies in vinegar.