Directions

1. Rinse the cabbage and remove its root. In a large saucepan boil water and heat the cabbage in order to tenderize the leaves. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them.
2. Chop the onions and the dill finely and roast in the olive oil. Add the raisins, pine seeds (better if you roast them first lightly), sugar, cinnamon the rice and stir the mixture. Finish roasting with wine. Add salt and pepper. Let the stuffing aside to cool. The stuffing is ready.
3. Use a tea spoon to count the appropriate portion of rice for each leaf.
4. Place on each leaf the mixture and then fold to make a little parcel.
5. At the bottom of a large saucepan place a few of the outer cabbage leaves and on top of them place the stuffed ones.
6. Pour the chicken stock and cover with a plate in order not to open. Pour the lemon juice and boil in low heat for 1 1/2 hour.