👨‍🍳 Instructions

1. 1

   Prepare the cabbage: In a large pot, pour plenty of water (about 3/4 of the pot) and a little salt. Bring to a boil. Make a circular cut from the stem side of the cabbage, as deep as possible, and remove the core. Place the whole cabbage into the boiling water from the stem side and boil for 2-3 minutes, or until the outer leaves start to loosen. Carefully remove the cabbage and place it in a pan to cool. As it cools, gently peel off the loosened leaves. Set aside any torn leaves or trimmings for lining the pot.

   💡 Tip: This process is called 'wilting' the cabbage and makes the leaves pliable for rolling.
2. 2

   Prepare the filling: In a bowl, combine the finely chopped leek, chopped yellow onion, chopped dill, mint, and parsley. Add the cornmeal, salt, black pepper, and 4 tablespoons of olive oil. Gradually add about 1/4 cup of hot water and mix all ingredients well until a smooth, cohesive mixture is formed. Add more hot water, a tablespoon at a time, if needed to reach the right consistency.

   💡 Tip: The cornmeal will absorb moisture, so the mixture should be slightly moist but not wet.
3. 3

   Assemble the rolls: Spread the cabbage leaves on a clean work surface. Trim any thick central ribs if necessary. Place a portion of the filling (about 2-3 tablespoons, depending on leaf size) near the stem end of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly from the stem end to the tip.

   💡 Tip: If a leaf tears, you can use smaller pieces to patch it, or simply use it to line the pot.
4. 4

   Layer the pot: Line the bottom of a large pot or Dutch oven with the reserved cabbage leaves or trimmings. Arrange the stuffed cabbage rolls snugly in the pot, seam-side down, in layers.

   💡 Tip: Packing the rolls tightly helps them maintain their shape during cooking.
5. 5

   Cook the rolls: Pour 3 cups of vegetable broth over the cabbage rolls. Add the remaining 2 tablespoons of olive oil. Place a plate on top of the rolls to keep them submerged, if necessary. Bring the liquid to a simmer over medium heat, then reduce the heat to low, cover the pot, and let the rolls simmer gently for about 40 minutes, or until the cabbage is tender and the filling is cooked through.

   💡 Tip: Check the liquid level halfway through cooking and add more broth if it seems too low.
6. 6

   Serve: Carefully remove the cabbage rolls from the pot. Serve hot, drizzled with a little of the cooking liquid, and optionally with a dollop of sour cream or a side of mămăligă.

   💡 Tip: These rolls are also delicious served with a fresh tomato salad.