1 large cabbage head
1 cup of rice
1/2 cup finely chopped onion
1 egg, beaten
2 tablespoons chopped parsley
2 tablespoons olive oil
2 tablespoons tomato puree
1 crushed garlic clove
1 teaspoon salt
1/4 teaspoon ground thyme
to taste
1 large cabbage head
1 cup of rice
1/2 cup finely chopped onion
1 egg, beaten
2 tablespoons chopped parsley
2 tablespoons olive oil
2 tablespoons tomato puree
1 crushed garlic clove
1 teaspoon salt
1/4 teaspoon ground thyme
to taste
Remove the cabbage leaves
Cut off the thick part of the stem
Place the leaves in a pot and cover with boiling water
Allow to boil for 5 minutes, then drain
After cooling, fill with 1 tablespoon of the remaining ingredient mixture
Roll up the cabbage, tucking the ends inside
If there are any leftover leaves, place them at the bottom of the pot
Arrange the rolls on top
Baste each layer with olive oil
In the end, cover with chicken broth
Place a plate on top as a weight and cover the pot
Cook over low heat for 1 hour, until the rice is cooked
