Armenian Stuffed Cabbage

Directions

1. Saute/fry the rice in 1 Tbsp. of extra virgin olive oil, stirring continuously, for 3 to 4 min. The rice will begin to smell "nutty," somewhat reminiscent of popcorn. Add in the bay leaves, salt, tomato paste and water and stir till the tomato paste is dissolved. Cover and bring the rice to a boil; turn the heat off for 5 min, then simmer the rice on very low heat for 25 min without lifting the lid; let rice stand off heat for 10 min, then stir it well.
2. Meanwhile, immerse head of cabbage in boiling water to cover (for alternative, see note). After several min, as each leaf begins to separate from the head, pull it off and set aside to cold. You will need 12 well-shaped leaves to stuff.
3. Combine walnuts, almonds, mint and1/2 c. parsley in a mixing bowl. Remove bay leaves from rice, and add in the rice to the nut mix. Fold in 2 to 3 Tbsp. of extra virgin olive oil, the garlic and half the lemon juice.
4. Make a thin sauce by crushing the tomatoes in their juice, then mixing in salt, pepper, remaining lemon juice and remaining extra virgin olive oil. Thin sauce with a little water if necessary. Ladle some of the sauce into a large skillet or possibly soup pot.
5. Put 1/3 to 1/2 c. of the rice-nut filling on the thick end of each cabbage leaf. Fold the sides over the mix and then roll up toward the thin edge of the leaf. Arrange the cabbage rolls, seam side down, on top of the sauce in the pot. Pour the rest of the sauce over the rolls, cover and simmer for 30 to 45 min. Test the cabbage for tenderness by piercing with a fork.
6. Top with a spoonful of yogurt and more minced parsley, if you like. Serve with steamed fresh green beans and julienned carrots.
7. Note: If you freeze a head of cabbage a few days before making stuffed cabbage, and thaw it one day before, the cabbage leaves will easily peel off the head. Blanch the leaves for a few min in boiling water.