CABBAGE ROLLS FILLED WITH RICE AND BLACK SEPIA SAUCE (X4)
- 1 green cabbage
- 100 gr white rice (Basmati)
- 2 garlic cloves
- Fresh oregano
- 20 cherry tomatoes
- 2 radish
- Black sepia sauce
- Olive oil, salt and pepper
Fill a big pot with water and bring it to a boil. Remove the outside leaves from the cabbage. Wash all the others and cook them in boiling water for about 5 minutes (if the pot is big enough you can boil 3 or 4 leaves at the same time). Take them out of the water and tap them dry using a kitchen cloth.
In the meantime, prepare the rice. Chop the garlic thinly and the fresh oregano and cook them in a pan with 3 spoons of olive oil for about 5 minutes. In another pot cook the rice and once ready, drain it completely and add it to the garlic/oregano mix. Add 6 teaspoons of ‘Black sepia sauce’ and stir very well. Keep cooking for just 2 more minutes.
Cut the cherry tomatoes in small pieces, add some fresh oregano, salt and olive oil. Slice the radish very thinly.
Take one cabbage leaf at the time, add 2 spoons of black rice and fold them into a roll. Place the filling towards the bottom of the leaf, roll the bottom up, close the sides towards the centre and then keep rolling until you close the roll.
Once all the ingredients are ready, you can compose your dish. Place the tomato mix at the bottom of your plate, add 2 or 3 rolls on top, and garnish them with the radish slices and oregano leaves. Add extra salt on top and enjoy!