
Are you ready to bring a little Greek warmth into your kitchen? These stuffed cabbage rolls are a comforting classic, perfect for a cozy family meal.
With tender cabbage leaves wrapped around a flavorful beef and rice filling, this dish is slow-cooked to perfection in a rich tomato-based sauce.
Here’s what makes this dish special:
Fresh Ingredients: Packed with fresh herbs, carrots, and tomatoes, every bite bursts with Mediterranean goodness.
Customizable Spices: Adjust the spices like cumin, paprika, or cayenne to suit your taste.
Heartwarming Tradition: This dish has been loved for generations, bringing families together around the table.
Ingredients
1 medium, tender cabbage
1 kg ground beef
10 tablespoons Carolina-type rice
3 ripe tomatoes, grated
1 tablespoon tomato paste
2 spring onions, finely chopped (optional)
2 large onions, finely chopped
1 small bunch of dill, finely chopped
A few parsley and mint leaves (optional)
Salt and pepper to taste
Olive oil
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon cayenne pepper or red pepper flakes (optional, adjust spiciness as desired)
Directions
Using a knife, carefully carve out the core of the cabbage. Place it upside down in a pot of boiling, salted water and blanch it for a few minutes.
Remove the cabbage, separate the leaves, and let them cool. Trim off any thick stems or veins to make the leaves easier to roll.
Prepare the Filling:
Finely chop all the vegetables.
In a large bowl, combine the ground pork, rice, tomatoes, onions, dill, parsley, cumin, paprika, cayenne (if using), salt, and pepper and mix thoroughly
Assemble the Rolls:
Place about a tablespoon of the filling in the center of each cabbage leaf.
Roll the leaf into a loose cylinder, folding in the edges as you go. Avoid rolling too tightly to allow room for the rice to expand. Repeat with the remaining leaves and filling.
Line the bottom of a wide, shallow pot with a few cabbage leaves to prevent sticking.
Place the rolls seam-side down in the pot, arranging them snugly in a single layer. Season with a little salt and pepper, then drizzle olive oil over the top.
Add the Sauce:Dissolve the tomato paste in 2 cups of warm water and pour it over the rolls until they are just covered. Place an inverted plate over the rolls to keep them in place during cooking.
Cover the pot with a lid and simmer on low heat for about 1 hour. Toward the end, increase the heat slightly to allow any excess liquid to evaporate.
Garnish with a sprinkle of chopped parsley and serve warm.
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