Stuffed cabbage rolls

Ingredients

• Cabbage, 1 big head.
• Regular rice, 2 cups.
• Dill leaves, 1 small bunch.
• Tomato sauce, 2 small cans.
• Cilantro, 1 big bunch.
• Serrano chilies, 2.
• Salt as per taste.

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Preparation

• Wash the cilantro and dill and chop them finely and keep aside. Dice the Serrano chilies finely (the seeds can be removed if you prefer a less-spicy version).
• Wash the whole head of the cabbage. Heat a big pot with 7-8 cups of water. When the water starts to boil, put the cabbage into the pot and blanch for 5-10 minutes. Remove it from the water and let it cool.
• Meanwhile, heat a pan with 1 tablespoon of oil. When the oil is hot enough, add the chopped herbs and the chilies and fry everything for a few seconds. Then add 1 can of tomato sauce along with salt and mix well.
• When the sauce starts to bubble, add 2 cups of rice and keep sautéing the rice until the rice has soaked up all the liquid and turns dry. Switch off the stove and let it cool.
  
• Using tongs, remove the leaves of the cabbage one by one. Take one leaf and place around 1 teaspoon of the rice into the leaf. Start rolling the cabbage from the other end. The rolling should be tight.
• Arrange the rolls in the pot side by side without stacking them. When all the rolls have been placed in the pot, pour another can of tomato sauce with 2-3 cups of water gently over the rolls and add chopped cilantro over the top.
• Close the pot and let it simmer for 20-30 minutes until the rice is cooked and serve hot.

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