1 cabbage, pickled
3 onions, chopped
1 root celery
2 cups white rice
1 teaspoons salt
1 teaspoon black pepper
Bunch of Italian parsley, chopped
2 tablespoons tomato juice or puree
De-leaf the cabbage. Combine the onion, carrot, celery and cook in the oil until onion turns golden. Add the rice, parsley, salt and the pepper.
Use the mixture to fill the leaves, shaping as small bundles. The best way to do it is to put some mixture on a big leaf, put a small leaf on top and wrap the big leaf around the small one. Put in a pot, cover with water and boil. You can bake them in the oven in a casserole pan full of water instead.
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