Portion

6-8 People

 

Materials

1 small cabbage, divided into leaves

500 g rice

2 nectarine, finely chopped

25g peanuts

20 g currants

60 ml Extra Virgin Olive Oil

2 teaspoons of dried mint

1 teaspoon of black pepper

1 teaspoon allspice

Salt

 

Fabrication

Put the onions and peanuts in the pan with Extra Virgin Olive Oil and fry for a few minutes until they turn pink. Add the raisins, rice, spices and a teaspoon of salt and cook for another 5 minutes, then take it out of the fire and let it warm. Soak the cabbage leaves in salted boiling water for 1 minute and drain the water well. After cleaning the thick stems of leaves, divide the leaves into 2-3 pieces according to their size. Open the leaves with their non-vascular surface on the counter. Put a spoon of the mortar you prepared on the part of the leaf close to you, curl the edges of the leaf inward and wrap it in a roll. Place the coils in a row so that they touch each other. Place a plate that will weigh on the tops and add enough water to exceed the level of the wraps. Cook over medium heat until the water boils, then cut the stove and cook for 30-40 minutes under control. Carefully filter the excess water and let it rest for an hour. Serve warm or cold.