Lahanodolmàdes

Ingredients:

1 green cabbage (16-20 leaves required)

1/2 kilo rice

4 tomatoes

2 cups extra virgin olive oil

1 bunch parsley

3 onions

Mint, fennel to taste salt and pepper to taste

Preparation:

Cut the stem of the cabbage and then remove the leaves one by one. Bring water to a boil in a large pot and add the leaves to boil until tender, then drain and spread leaves out on a platter. Using the ingredients above, make the filling in a fashion similar to the dolmadakia. Pick the leaves one at a time and slice them in half, removing the central vein. Place a teaspoonful at the tip end of each half and roll the leaf into a cylinder or from the sides (triangular fashion). Do the same with the other half of the leaf. You now have two dolmades. Pick another leaf and do the same. When you have exhausted the leaves or filling, arrange the dolmades close together in layers in a pot; top them with water and simmer for about an hour. Occasionally shake the pot by the handles, so that the dolmades do not stick to the bottom and sides of the pot.