Cabbage – rolled and filled

Ingredients

• 250 g Basmati whole grain rice
• Salt
• 600 g cabbage (12 leaves)
• 2 stems basil
• 2 dried tomatoes
• 250 g cucumber (0.5 cucumbers)
• 10 black olives (pitted)
• 80 g Sheep Cheese
• 150 g Yogurt (1.5% fat)
• 1 lemon
• 3 tbsp olive oil
• 1 tsp Honey
• Pepper

Instructions

1. 1.

   Cook the rice in 500 ml salted water over medium heat covered for about 25 minutes. Then place two layers of kitchen paper between pot and lid and let stand for another 5 minutes off the stove to steam. Transfer to a bowl and cool.

2. 2.

   While the rice cooks, bring plenty of salted water to a boil in another pot. Wash cabbage leaves, cutting the middle vein flat on each leaf.

3. 3.

   Blanch the cabbage leaves in boiling salted water for about 1 minute. Remove with a slotted spoon, briefly plunge into a bowl of very cold water.

4. 4.

   Drain the cabbage leaves well in a colander and lay them out on a thick layer of kitchen paper. Pat dry with another layer of paper.

5. 5.

   Wash basil, shake off excess moisture, pluck the leaves and slice finely into strips. Slice tomatoes into fine strips as well.

6. 6.

   Peel half a cucumber, halve it, remove seeds with a teaspoon and cut lengthwise into thin ribbons.

7. 7.

   Chop olives with a large knife. Drain sheep cheese and dice finely. Mix the cooled rice in a bowl with yogurt and basil.

8. 8.

   Spread cabbage leaves on a work surface. Spoon some rice mixture onto each leaf, leaving the edges free. Press the rice firmly and create a groove along the center lengthwise.

9. 9.

   Fill the grooves with tomato, cucumber, olives and sheep cheese. Roll each leaf tightly from the wide side.

10. 10.

    Halve a lemon and squeeze juice into a small bowl. Whisk together lemon juice, honey and olive oil. Season with salt and pepper. Slice cabbage rolls as desired and serve with sauce.