Chinese Cabbage Rolls

Combine the rice with 2 cups of salted water and bring to a boil. Cover and cook over medium heat, about 25 minutes. Remove from heat, place 2 layers of paper towels between pot and lid and let stand another 5 minutes. Transfer to a bowl and let cool.

While the rice cooks, bring a pot of salted water to a boil. Rinse cabbage leaves and cut out rib from each leaf. 

Blanch the cabbage leaves in the boiling water for about 1 minute. Remove with a slotted spoon and briefly plunge into a bowl of ice  water.

Drain the cabbage leaves well and spread out on a thick layer of paper towels. Pat dry well with another layer of paper towels.

Rinse basil, shake dry, pluck leaves and cut into fine strips. Cut sun-dried tomatoes into thin strips.

Peel cucumber half, cut in half again, remove seeds with a teaspoon and cut lengthwise into narrow strips.

Coarsely chop olives with a large knife. Drain feta cheese and finely chop. Mix the cooled rice in a bowl with the yogurt and basil.

Place cabbage leaves on the work surface. Top each leaf with some rice mixture, leaving edges free. Press down firmly in the center of rice lengthwise to make a well.

Fill each well with tomatoes, cucumber, olives and feta cheese. Roll up each leaf firmly, starting on a long side.