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1
Cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water to soften and loosen 1 or 2 layers of leaves.
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2
Detach these and plunge again into boiling water to detach more leaves.
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3
Continue until all of the leaves are separated.
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4
Cut very large leaves in half, but leave small ones whole.
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5
Prepare the filling, leaving it uncooked.
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6
Lay the cabbage leaves on a plate, one at a time.
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7
Shave off the thickest part of the hard rib flat with a knife.
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8
Put a heaping tablespoon of filling on each leaf, near the stem end, and roll up loosely, tucking in both sides to enclose the filling.
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9
The parcel must be loose, to leave room for the rice to expand without tearing the leaves.
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10
Line a large saucepan with torn or unused leaves to prevent the stuffed leaves from sticking to the bottom.
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11
Set the stuffed leaves on top of them in layers, packing them tightly.
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12
Cover with water and lemon juice mixed with a little salt and pepper.
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13
Cover the pan and cook very gently for 3/41 hour.
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14
Serve hot.
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15
Cover with tomato juice instead of the water.
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16
Tuck 6 or 7 whole garlic cloves in between the stuffed leaves.
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17
Add 1 tablespoon dried mint or 3 of chopped fresh dill to the sauce at the end.
