Rice cabbage rolls

Ingredients

• 1 head Cabbage, cleaned, trimmed
• 40 ml Olive oil
• 300 g Tomato, sliced
• 140 g Basmati rice
• 1/2 head Onion, diced
• 20 g Parsley, fresh, chopped
• 1 pinch Cayenne pepper
• 1 tsp Cumin seed, ground
• 1/2 tsp Pepper, black ground

Method

1. Puree the tomatoes in a food blender, reserving one whole.
2. Chopp the whole tomato finely.
3. Cook the rice according to package instructions, leaving it al dente.
4. Place aside to cool.
5. Peel and discard first cabbage outer leaves.
6. Core the cabbage and rinse.
7. Separate the leaves and blanche the cabbage in a boiling water until tender.
8. Remove and rinse.
9. Cut the cabbage leaves into half and remove any thick weins.
10. Place the cabage aside.
11. In a large bowl, combine the cooled rice, onions, chopped tomato, half the tomato puree, herbs, spices and half the oil.
12. Mix well.
13. Heat remaining oil in a Dutch oven.
14. Place the piece of cabbage, and place in fron of you, coarse side up.
15. Add 1-2 teaspoons of rice mixture at the end of the leaf closest to you.
16. Roll up the leaf and tuck in the edges, so you completely enclose the stuffing.
17. Repeat with remaining.
18. Place the cabbage rolls, seam side down into the warmed oil.
19. Pur over remaining tomato juice and add 1 cup water.
20. Top cabbage rolls with a small plate and cook on high for 7 minutes.
21. Reduc heat to low and cover with lid.
22. Cook for 25 minutes.
23. Remove the lid and cook for 10 minutes additional.
24. Serve warm.