Spring or Summer Green Rice Rolls

Around the eastern Mediterranean there are many versions of stuffed leaves, often using vine leaves, but any good-sized cabbage leaf can be used; try Savoy or January King in winter These rolls have crunch, sweetness and afresh herb flavour. The simmering finishes off the rice; as it expands more it plumps up the rolls, and the leaves get extra flavour from the lemony oil coating. If you–re short of time though, there–s no reason why you can–t just boil the leaves, cook the rice fully then