Mahshi Coromb

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.

Detach these and plunge again into boiling water to detach more leaves.

Continue until all of the leaves are separated.

Cut very large leaves in half, but leave small ones whole.

Prepare the filling, leaving it uncooked.

Lay the cabbage leaves on a plate, one at a time.

Shave off the thickest part of the hard rib flat with a knife.

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.

The parcel must be loose, to leave room for the rice to expand without tearing the leaves.

Line a large saucepan with torn or unused leaves to prevent the stuffed leaves from sticking to the bottom.

Set the stuffed leaves on top of them in layers, packing them tightly.

Cover with water and lemon juice mixed with a little salt and pepper.

Cover the pan and cook very gently for 3/41 hour.

Serve hot.

Cover with tomato juice instead of the water.

Tuck 6 or 7 whole garlic cloves in between the stuffed leaves.

Add 1 tablespoon dried mint or 3 of chopped fresh dill to the sauce at the end.