Rice rolls


  • 1 ½ cup of rice, 1 medium cabbage or 1 pickled cabbage
  • 1 ½ cup of pure virgin olive oil
  • 2 cups of fresh pulped tomato
  • 1 cup of trimmed dry onion
  • 1 cup of fresh sliced green onions
  • 1 large sliced carrot
  • 1 ½ cup dill
  • ½ cup parsley
  • salt, pepper



Scald the cabbage and separate it in small leaves, suitable to be rolled. In a casserole in strong heat pure half the olive oil and roast brown the onions with the carrots. Boil for 10 min, take the casserole of the fire and add the rice. Pure the mixture in a strain tool and keep the soup. You make small rice rolls with the rice mixture and the cabbage and you place them in a casserole where you have covered its bottom with cabbage leaves. Pure the rice rolls with the soup, put a plate on them and slowly boil them until there is only a little soup left.

HOW TO WASH THEM DOWN: Bread, white cheese, rustic salad, wine.