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Good morning my friends and happy Sunday, classic Greek traditional meal for today . Let me help you create this

Ingredients

1 Big white cabbage
1 teaspoon soup coarse salt
750 gr. κιµάς σοσχαρίσιος από σπάλα
250 gr. Carolina rice
1 dill, finely chopped (without the thick stalks, holding aside)
1/2 Bunch of parsley, finely chopped (without the thick stalks, which he keeps aside)
2 Large dried onions, in thin frames
6 - 7 fresh onions (white and tender green), finely chopped
the white and tender green part of 1 large leek, cut into 3 pieces, and these, along the middle
2 Carrots, peeled and cut into medium sticks
2 laurels 1/4 tsp. sweet ipachari powder
1/2 teaspoon sweet lemon zest
200 ml olive oil
salt and freshly ground pepper

Preparation

For the cabbage stuffing with minced meat and rice, remove the hard "stalk" from the cabbage with a small sharp knife.
Remove 1-2 layers from the outer leaves of the cabbage, as they are quite hard, and keep them aside.
Put the cabbage in a large saucepan with the opening facing down, so that water can enter through the hole and help the inner leaves in the heart of the cabbage to soften at the same time as the outside.
Put cold water in the pot so that it covers the cabbage by 2/3. Add the coarse salt and cook over medium heat for about 10-15 minutes, without covering the pot with the lid (so that the cabbage does not turn black).
Carefully remove the cabbage with 2 slotted spoons and set aside to cool.
In the meantime, we prepare the minced meat for the cabbage stuffing.
In a large saucepan, heat 90 ml of the olive oil over medium heat and sauté the minced meat for about 5 minutes, stirring with a wooden spoon, until golden brown and browned.
Add the dried onion, the bay leaf and the salt and pepper and continue the sautéing of the minced meat for 4-5 minutes, until it softens slightly.
Remove from the heat and remove the bay leaves from the saucepan with a fork.
Add the egg rice, dill, parsley, chives, 60 ml of olive oil, sugar, grater, salt (about 1 teaspoon) and freshly ground pepper and mix well.
In a deep saucepan, spread the leeks, carrots and stalks of the herbs that we had kept aside, thus creating an aromatic substrate that will give extra flavor to the kale.
Cover the humid substrate with the outer leaves of the cabbage that you had kept. Do this to create a slightly flatter surface, so that you can hear the kale. "Leaf" the cabbage.
Carefully remove the large leaves on the outer layers.
Lay a cabbage leaf on the curved side of the work surface. Thus, when wrapping the cabbage stuffing, it will follow the natural shape of the leaf and it will not break easily.
Put 1 tablespoon stuffing in the center from one end of the leaf.
Fold the two ends of the sheet inwards, to trap the filling, and roll the cabbage stuffing one by one.
Arrange the kale stuffed in layers close to each other, but not completely "wrapped", so that the boiling water can "circulate" between them and the food can be cooked properly.
Add cold water so that it covers the cabbage stuffing, the rest of the oil and cover the cabbage stuffing with a plate that will hold them in place during cooking.
Cook the cabbage stuffing for about 40 minutes over medium heat or until the rice is soft.
Remove the cabbage stuffing from the heat and leave it for 1-2 hours in the pot, to reach room temperature.
Serve the cabbage stuffing on a plate and pour the fine olive oil over them.
Accompany the cabbage stuffing with yogurt.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece