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Remove center core of cabbage with a sharp knife. Place one cabbage head in a pot of boiling water for 10 minutes until semi-soft. Remove and drain.
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Repeat with second head. Reserve the cabbage water for cooking.
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Rinse quinoa three times with water. Drain.
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In a large saute pan add 2 -3 tablespoons of olive oil and add onions, and carrots and cook on medium low until the onions are clear and soft.
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Add the tomato, dill, salt, pepper, parsley, uncooked quinoa, pine nuts, and lemon juice. Cook on low for 10 minutes. Cool the filling.
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Place a large dutch oven nearby your work surface.
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Separate the cabbage rolls and place on paper towel.
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Take one cabbage at a time and place 1 tablespoon of filling near the end and roll like an envelope. (See cooking technique here:
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Place snugly onto the bottom of the pan. Continue placing second row on top.
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Place a small plate on top of the dolmathes to keep them from floating to the top.
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Use 6 cups of the reserved water, and pour gently in the pan.
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Cover, bring to a boil, and reduce to a simmer for 45 minutes.