KESTANELİ LAHANA SARMA (CABBAGE ROLLS WITH HERBES RICE AND CHESTNUTS)

Ingredients
1 whole White cabbage, medium size
15 Chestnuts, boiled, peeled and cut into quarters
1 cup Rice, soaked in warm water for 30 minutes
3 Onions, finely chopped
¼ cup Olive oil
2 tsp. Allspice
2 tsp. Cinnamon
2 tsp. Black pepper
2 tsp. Dried mint
2 tbsp. Currants,  soaked in warm water for 15 minutes and drained
2 tbsp. Pine nuts
1 cup water, boiled
1 tsp. Sugar
3 tsp. Salt
1 Lemon, sliced

Instructions
Separate the larger leaves of the cabbage, approximately 30-40 leaves. Boil in hot water for 10-15 minutes until slightly softened. Strain. Soften the hard veins by pressing down with the handle of a knife. Coarsely chop the rest of the cabbage and lay on the bottom of a wide pot. Heat 2 tbsp of olive oil in another pot, and start sauteing the onions until softened. Then add the rice and continue to sauté for 5-10 minutes until the rice starts sticking to the bottom of the pot. Add all the spices, salt, sugar, currant and pine nuts, mix well. Add the boiled water and cook until the rice has absorbed the water and remain a bit al dente. Let cool then add the chestnuts and mix gently.   Take a cabbage leaf and place it on your work surface. Place 1 tbsp of rice mixture, fold the sides and roll tightly. Transfer to the pot with cabbage leaves. Do the same with the rest of the cabbage leaves. Add the lemon slices, rest of the olive oil and enough water to come halfway of the stuffed cabbage rolls. Place a porcelain plate upside down and cover with the lid. Cook over high heat, once it comes to a boil turn down the heat and cook for about 1 hour. Let cool completely and serve with lemon slices.