In a large pot, blanch some cabbage leaves and add some water, and heat it. Add some vinegar and salt to the water. Remove the pot from the heat When the leaves start to soften and change their colour to yellowish. Drain the cabbage and let it cool down.
To flatten the leaves, carefully slice off the raised surface of the rough centre stem using a sharp knife. This method would make it simpler to roll them.
Place about 2 tbsp of the mixture just over the cabbage leaf’s stem section.
Roll it like a burrito, and stuff ends up in both. Repeat the same procedure with the other cabbage leaves.
In a dish, arrange the stuffed rolls of cabbage.
Over the rolls, pour the remaining sauce and add about 1 cup of the reserved water (from the cabbage).
Cover your pot and cook covered for about 15 mins or until the filling is completely cooked.
At half-time, check the rolls and note the amount of liquid. Add in any more reserved water if there is not much liquid left.
Before you serve, garnish it with parsley.