2 cups brown Basmati rice
1 medium head white cabbage
2 medium tomatoes, peeled and chopped
2 tablespoons chopped parsley
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 tablespoons pine nuts
1/2 teaspoon dried basil or marjoram
Juice of 1 lemon
Black pepper
1. Carefully strip off the leaves from the cabbage and boil them in salted water, a few at a time, for 5 minutes. Cut very large leaves in half, leave small ones whole.
2. Combine uncooked rice, tomato, parsley, cinnamon, pine nuts, basil or marjoram and mix well. Season with salt.
5. Put two tablespoons of filling at one end of cabbage leaf. Fold the sides of the leaf towards the center and roll. Continue until all filling is used.
6. Line a large saucepan with unused cabbage leaves and lay the stuffed leaves on top of them, packing them tightly.
7. Cover with water and juice of one lemon.
8. Sprinkle with pepper.
9. Cover the pan and cook gently for 1 hour. Serve hot.
4 to 6