Ingredients: 1 kg of black cabbage, 350 g of rice, 100 g of onion, 100 g of vegetable oil, 30 g of tomato paste, 20 g of salt, 10 g of black pepper, 30 g of parsley, 800 g of warm water Preparation: Cut the stems of the cabbage (do not throw it away). will be used later) and wash your leaves. Add cabbage to 400 grams of boiling water and boil for 10 minutes. While it is boiling, add 10 grams of salt into it. Leave the boiled cabbage in iced water, cool and strain. After heating a pan on the stove, add the olive oil, add the onions and roast for 5 minutes, then add the tomato paste and continue frying. Finally, add the well-washed rice and roast again for 10 minutes. Add the finely chopped parsley and black pepper to the rice you roast, close to the pan, and stir.

Open the cooled cabbage and put the ingredients in 10-15 g of the ingredients, first wrap them by closing the halves. Arrange the cabbage stalks that you have cut before, under the pot and wrap the stuffed cabbage on it. Put 400 grams of warm water and remaining oil on it and cover it with oily paper or a plate first, then close the lid. Cook for 35 minutes over slow fire until it absorbs the water. Depending on the thickness of the cabbage due to seasonal characteristics, it may need to be cooked longer. After it is cooked, wait for the pot to cool down without opening the lid and place it on the sevis plate. If you wish, you can make sevices by adding lemon slices and parsley leaves on it.