1 large cabbage
1 cup rice
1 pound cod and xarmyrismeno xekokalismeno
1 cup chopped tomato
1 large onion, chopped
2 tablespoons chopped parsley
1 cup olive oil
salt - pepper
Boil cabbage and separate the leaves.
Finely chop the cod.
Sauté onion in olive oil.
Add rice, tomato, parsley.
The mix of haddock, adding salt and pepper.
Open the leaves of cabbage and place some filling on each.
The wrap on rolls. Put the grape leaves in layers in casserole.
Then pour the half cup of olive oil and a little water up to their waist.
Cover the cabbage with a plate.
Cook over low heat for about 40 minutes.
Intermediaries may need to add some more water.
Finally, to remove and sprinkle with lemon juice.