Stuffed Cabbage Rolls

🥬 Mediterranean Stuffed Cabbage Rolls

🛒 Ingredients

For the cabbage

• 1 large green cabbage

• Water + 1 tsp salt (for boiling)

For the filling

• 300 g (10 oz) ground beef or lamb (or half beef/half lamb)

• ½ cup short-grain rice (rinsed)

• 1 small onion, very finely chopped

• 2 tbsp olive oil

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill or mint (optional but traditional)

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp black pepper

• 1 tsp salt

• Juice of ½ lemon

For the sauce

• 2 tbsp olive oil

• 2 cups crushed tomatoes or tomato purée

• 1 cup warm water or light vegetable broth

• 2 tbsp lemon juice

• Salt & pepper to taste

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👩‍🍳 Instructions

1. Prepare the cabbage

   • Remove the core from the cabbage.

   • Boil whole cabbage in salted water for 8–10 minutes until leaves soften.

   • Carefully peel off leaves and let cool. Trim thick veins.

2. Make the filling

   • In a bowl, mix ground meat, rice, onion, olive oil, herbs, spices, salt, pepper, and lemon juice.

   • Mix gently—don’t overwork.

3. Stuff & roll

   • Place 1–2 tbsp filling near the base of each leaf.

   • Fold sides in and roll tightly (like a burrito).

4. Layer the pot

   • Drizzle olive oil on the bottom of a wide pot.

   • Line with leftover cabbage leaves.

   • Arrange rolls seam-side down in snug layers.

5. Add sauce & cook

   • Mix tomatoes, water/broth, lemon juice, salt, and pepper.

   • Pour over rolls (just to cover).

   • Place a heatproof plate on top to keep rolls from opening.

   • Cover and simmer on low heat for 45–50 minutes.

6. Rest & serve

   • Let rest 10 minutes before serving.

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🍋 Serving Ideas

• Serve warm with Greek yogurt or tzatziki

• Drizzle extra olive oil & lemon

• Enjoy with Mediterranean salad & crusty bread

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🌱 Variations

• Vegetarian: Replace meat with lentils + mushrooms

• Rice-only Greek style: Add pine nuts & raisins

• Low-carb: Use cauliflower rice instead of rice