Ingredients for 4
Large leaves of cabbage 4
White wine vinegar 1/2 glass
Arborio rice 4 cups
Tomato concentrate 2 tablespoons
Lemon juice 2
Tomato sauce 250 gr
Garlic 1 clove
White onion 1
Laurel, sage, thyme, oregano
Coarse salt 1 handful
Salt and pepper
Once you have 4 large cabbage leaves recovered, bring to a boil 2 liters of water, add the vinegar, the coarse salt and boil the leaves one at a time for about 3 minutes each (the time depends on how thick they are) .
Drain the leaves, let them cool and dry on a clean cloth.
Mix the raw rice with tomato paste, lemon, sage and minced thyme, oregano (the aromas will be equivalent to about 2 tablespoons), salt and pepper to taste.
Put the equivalent of a cup of seasoned rice in the center of each leaf and, helping with both hands, close the roulade taking care that the filling does not come out from the sides. For the first time it is useful to use food twine to close the rolls and be so sure that they will not open during cooking.
Lay the leaves of the remaining cabbage on the base of a pot from the bottom and above the 4 rolls, which will be covered with water and vinegar used to boil the cabbage leaves and a bay leaf.
Cook over a low heat for about 30/40 minutes, or until all the water is perfectly absorbed.
Meanwhile, put a small pot on the stove, when hot, add a couple of tablespoons of oil and flavors mixed as you like (bay, thyme, rosemary, sage) and after a couple of minutes the tomato sauce. Cook for 30 minutes, stirring often. Blend the garlic clove and white onion or finely chop it with a knife. Remove the sauce from the heat and add the raw garlic and onion. Mix well.
Serve the roll on the base of the 'mirror sauce', decorating with a spoonful of yogurt (in this vegan version it is soy yogurt), chives and paprika.