Preparing : Remove core of cabbage. Seperate leaves. Heat salted water in a large saucepan. Bring to boil. Add cabbage leaves. Simmer for 3-4 minutes or until tender. Remove from liquid; drain. Complete volume of liquid to 2 1/4 cups. Set aside. Combine fınely chopped onions and pinenuts in a saucepan. Add oil. Saute covered for 20 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add salt, sugar and 1 1/3 cups of reserved liquid; stir. Sprinkle currants over. Cover and simmer for 10-15 minutes; drain. Remove from heat. Let stand covered for 10 minutes. Stir in fınely chopped herbs. Season with spices. Sprinkle with lemon juice. Toss slightly. Cut cabbage leaves into 2-3 pcs. Remove hard stems in center. Place 1 tablespoon of fılling over wrong sides of cabbage leaves. Fold sides over fılling. Roll into oblongs 2 1/2 cm (1 inch) in diameter and 5-6 cm (2-2 1/2 inch) long. Spread hard stems of cabbage, and stems of parsley and dill on bottom of a shallow saucepan. Arrange wrapped cabbage leaves in saucepan. Heat remaining reserved liquid. Add to wrapped vegetable. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Garnish with lemon slices. Serve cold.
Good Apetite.