Peel off the outer leaves of the cabbage.
Cut it in half, pass it under running water and then cut into slices.
Wash and chop the rest of the vegetables finely.
Put all the ingredients in a pot, add the rice, oil, salt, pepper and stir.
Add as much water as it takes to reach the same height as the ingredients. (We don't stir again).
Boil with the pot lid on for about 15-20 minutes, checking so that the rice doesn't stick by passing a spoon through to the bottom of the pot. (We don't stir).
Or, in a pressure cooker boil for exactly 3 minutes from the time the valve pops up and let the pressure dissipate on its own.
Finally, we serve each plate with two spoonfuls of yogurt (if you eat it) and lemon.
