-
1
Gently fry spring onion in 1/4 cup olive oil for 2 to 3 minutes.
-
2
Turn into a bowl and add remaining stuffing ingredients, adding salt and pepper to taste.
-
3
Remove leaves from cabbage carefully so as not to tear them, counting larger leaves as 2.
-
4
Par-boil cabbage leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 lots.
-
5
Drain in a colander.
-
6
Cut out larger part of centre rib in each leaf and cut larger leaves in half down centre.
-
7
Line base of a deep pan with ribs and any torn leaves.
-
8
Place a generous tablespoon stuffing on base of each leaf, roll up once and tuck in sides to contain filling.
-
9
Roll to end of leaf.
-
10
Repeat with remaining ingredients.
-
11
Crush garlic with salt and blend in crumbled, crushed mint and lemon juice.
-
12
Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mixture and olive oil between layers of rolls.
-
13
Invert a plate on top of the rolls to keep them intact during cooking.
-
14
Add enough cold water to just cover rolls and put lid on firmly.
-
15
Bring to the boil on medium heat, reduce to low and simmer gently for 45 minutes.
-
16
Remove from heat and leave aside for 30 minutes.
-
17
Serve lukewarm or cold.
