Λαχανοντολμάδες γιαλαντζί με καρότο και κύμινο 
Cooking Instructions
- 1
Remove the core from the cabbage and place it in boiling water to blanch.
- 2
Line the bottom of a pot with a few cabbage leaves.
- 3
Prepare the filling: Sauté the onion and garlic in olive oil, then add the vegetable bouillon cube, seasoning mix, parsley, carrot, cumin, salt, and pepper. Once softened, add the rice and 1 cup of hot water and cook for 10 minutes.
- 4
Begin wrapping each cabbage leaf with a spoonful of filling, cutting off any tough stem parts if necessary.
- 5
Place the stuffed cabbage rolls tightly in the pot, arranging them in layers as needed.
- 6
Drizzle with a little olive oil and add water until covered. Place a plate upside down on top to weigh them down and prevent them from falling apart while cooking.
- 7
Boil on high heat initially, then reduce to medium heat and cook for 45 minutes.
- 8
Prepare the faux avgolemono sauce. Dissolve the cornstarch in a little cold water, add the lemon juice and some broth from the dish. Mix well over heat for 5 minutes and pour it into the pot with the stuffed cabbage rolls.
- 9
Enjoy.
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