-
1
To cook the rice, rinse it, place in a small saucepan, and add 2 cups of the water.
-
2
Bring to a boil over high heat, cover, and decrease the heat to low.
-
3
Cook until the water is absorbed and the rice is plumped, 40 to 45 minutes.
-
4
Set aside off the heat with the lid still on and let steam dry for 10 minutes.
-
5
To make the stuffing, bring a small saucepan filled with water to a boil over high heat.
-
6
Add the onion and dandelion greens and blanch until the onion is translucent, about 2 minutes.
-
7
Drain and transfer to a large bowl.
-
8
Add the rice, walnuts, parsley, tomato paste, salt, and pepper, and knead with your hands until thoroughly blended.
-
9
Set aside at room temperature.
-
10
To prepare the cabbage leaves, bring a large pot three-fourths full of water to a boil over medium-high heat.
-
11
Core the cabbage, place it in the pot, cover, and cook until the outer leaves are quite wilted, 15 to 20 minutes.
-
12
Transfer the cabbage to a colander and set aside until cool enough to handle.
-
13
One at a time, gently pull off the cabbage leaves.
-
14
You should have about 12 leaves of varying sizes.
-
15
Arrange the leaves, with the inside facing up and the stem end nearest you, on a work surface.
-
16
Place about 1/4 cup of the stuffing in the center of each leaf.
-
17
Fold up the bottom of the leaf over the stuffing, then fold in the sides and roll up the leaf to make a tight packet.
-
18
Arrange the packets, seam sides down, in a single tight layer in a large saucepan.
-
19
Pour the remaining 1/3 cup water into the pan around, not over, the packets, and place over high heat.
-
20
Bring to a boil, decrease the heat to maintain a simmer, cover, and cook until the cabbage is very tender, about 25 minutes.
-
21
While the packets are cooking, make the sauce.
-
22
In a large skillet, heat the oil over medium-high heat.
-
23
Add the tomato, garlic, capers, and lemon peel and stir to mix.
-
24
Cook until just beginning to boil, then remove from the heat.
-
25
Season with salt and set aside until ready to use.
-
26
To serve, briefly reheat the sauce if desired.
-
27
Arrange the cabbage packets on a platter and spread the sauce across the top.
