oven for boiling, and also inside of the oven for baking. if you don't have a single such pot, two smaller ones will do the job.
- coat the pot with the remaining vegetable oil.
- gently transfer the stuffed vegetables to the pot. they should be pretty close together, with not much space remaining in between.
- pour two cups of wine over the vegetable.
- add water to almost cover the stuffed vegetables (leave about half an inch).
- start cooking until the water is boiling. cover with a lid while leaving a bit of space for the steam to escape. reduce the heat to medium, and cook for 45 minutes. during this 