Stuffed Vegetables (The Secret Recipe!)

If using cabbage or grape leaves, separate and place them in pot with boiling water for few minutes to soften.

Peel and cut onions halfway through, then place them in boiling water for few minutes until they can be separated.

Rinse round rice in a strainer until the water runs clear.

Peel tomatoes by making slits and placing them in boiling water for 1 minute, then peel easily.

Chop the tomatoes, green onions, celery leaves, and garlic cloves.

Mix the rice with the tomatoes, green onions, cold fried onion, celery, and garlic in a mixing bowl.

Squeeze lemons into the mixture and add sweet paprika, black pepper, and salt.

Place a cabbage leaf or grape leaf flat, add filling in the center, and fold from all directions to form parcels.

Use unusable cabbage leaf parts and broken onion pieces to line the bottom of the pot.

Arrange the stuffed vegetables on top of the lining and fill with water up to the top of the stuffed vegetables (not higher).

Pour olive oil generously into the pot.

Cover the pot and bring to a boil over high heat for 20 minutes.

Reduce to the lowest possible heat and cook for 2 hours.