We're making amazingly addictive Egyptian Cabbage Rolls, which are filled with a vegetarian herb and tomato rice filling. These Cabbage Rolls are the perfect comfort food for winter, as they have a great fresh flavour.
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0:00 Episode Premise
0:50 Making the rice filling
2:47 Preparing your cabbage
4:21 Making the rolls
5:07 Assembling your pot
5:37 Cooking the rolls
6:35 Taste Test & Review
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2.5kg Flat cabbage (or any other non curly variety)
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds

Filling:
2 Cups Medium Grain Rice
3 Medium Onions
400g Canned Tomatoes
200g Tomato Paste
160g Parsley (100g after chopping and trimming)
100g Dill (60g after chopping and trimming)
1/4 Cup Clarified Butter (or oil if making this vegan)
2 Tbsp Salt
2 Tsp Black pepper
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Directions:

Preparing the cabbage:
1 Remove any outer leaves which aren't suitable for eating
2 Turn your cabbage over and cut out the core
3 Remove each leaf by pushing from its stalk, then prying gently off the cabbage
4 Fill a pot with boiling water and add trimmed parsley and dill stalks with the Cumin and Coriander seeds. Let boil for 3 minutes
5 Add 23 Cabbage leaves to the water, and boil for 23 minutes, until the leaf is soft and easily wraps around the stalk
6 Stack the leaves on a tray and allow to cool
7 Once cooled, slice off the stalks, then slice into squares about 8cm X 8cm

Making the filling:
1 Thoroughly wash and drain the rice
2 Dice your onions to a small dice, and mix with the salt and pepper in a large bowl
3 Add the rice and mix to ensure everything is evenly coated
4 Add the Tomato Paste and mix, then the herbs and mix, then blend and add the tomatoes
5 Heat your clarified butter over high heat until almost smoking, then pour into the mixture
6 Mix once more and it's ready

To make the rolls:
1 Place a square of cabbage on your board with the stalks facing upwards
2 Put a teaspoon of rice on the cabbage, and spread out into a cylinder shape
3 Roll the cabbage leaf to surround the rice
4 If there is a lot of excess on the sides, feel free to trim it

To assemble and cook:
1 Place any scrap cabbage at the bottom of the pot to form a protective layer
2 Lay your cabbage rolls into the pot in a spiral, starting from the outside and working your way to the center
3 Repeat and keep adding layers until you have used all the rolls (partial layers can cause the pot to collapse)
4 Place the pot on the stove over medium heat and cover with a lid. After 10 minutes it should have plenty of water in it
5 Pour in some vegetable stock or water to just barely cover the rolls, and turn the heat to high
6 Bring to a boil then turn the heat to low and keep covered while allowing to steam for about 30 minutes
7 Check your rolls for doneness, then allow any excess liquid to evaporate
8 Place a plate on top of the pot, then flip the two over
Remove and serve immediately