Stuffed Cabbage Rolls

Instructions

• Make the Stuffing
• ♥ Combine onion, rice, tomatoes, parsley, zucchini, spinach cumin, and olive oil in a bowl season with salt and pepper. Mix well.
• ♥ Prepare Cabbage Leaves: Remove the core of the cabbage and discard. Stick a large fork into the centre of the cabbage head. Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in.
• ♥ When the outer leaves turn bright green, remove the cabbage using the fork; detach softened leaves and set aside. Return cabbage head to the pot and repeat process until all cabbage leaves have been removed.
• Prepare Rolls:
• ♥ I make medium cabbage rolls and use half of the large leaves, but you can use the whole leaf or a quarter.
• ♥ Place 1 tablespoon of filling on one side of the leaf roll over and fold in sides, and roll up.
• ♥ Line the bottom of a large pot with any torn or unused leaves and or baking paper, drizzle with the 2 tablespoons of EVOO. Place rolls closely together, seam-side down in the pot in 2 to 3 layers, as needed. Cover with a plate that fits over the rolls, turned upside down.
• ♥ Place the pot over medium heat and bring to a full boil (it will boil with its own liquid). Add 1 cup of water (or enough to cover the rolls); when it resumes a full boil, reduce heat to low, cover, and simmer for 20 minutes, long enough for the rice to cook. Test to make sure rice is fully cooked. Remove the plate.
• ♥ In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir to combine.
• ♥ Pour lemon juice mixture into the pot and shake the pot gently to distribute. Let sit 10 to 20 minutes before serving.
• ♥ Serve warm or at room temperature.