Stuffed cabbage rolls
January 16, 2014 • Category: Main Dish
One of these dishes that taste better than it looks. What makes this dish so delightful is the tender leaves cooked in a lemony and garlicky broth. Learned a new tip: Prior to lining the pot with the rolled leaves,pour 1/3 cup of olive oil, three tablespooons of mashed garlic and three tablespoons of dry mint and let the mixture sizzle for a few seconds; the sauce will infuse the stuffed leaves during cooking.
It is hard to give exact proportions here, as it depends on the size of the cabbage; an average cabbage would not need more than 1/2 pound of ground meat and about one cup of short-grain rice, previously soaked in water for 30 minutes or so. Make sure you boil the leaves prior to stuffing them until tender.
For a standard recipe, click here.
Comments
13 Comments • Comments Feed
Rosa says:
Delicious and healthy! I’m a big fan of cabbage.
Cheers,
Rosa
On January 17, 2014 at 1:09 am
Larry says:
Nice post, yummy foods. I love traditional foods. I am right now in Cruise on the blue water of Dubai enjoying traditional Arabic foods.
On January 17, 2014 at 1:21 am
Nuts about food says:
I love meat stuffed cabbage in all the cuisines I have tasted so far. Milan has a typical dish made with stuffed cabbage leaves too. Your description of the lemony, garlicy broth the leaves are cooked in sounds delicious!
On January 17, 2014 at 3:15 am
Velva says:
I make stuffed cabbage rolls every year in the cooler months. I enjoyed seeing this style of preparation-the olive oil and garlic is nice. My rolls are fatter stuffed with ground beef and rice, with seasoning but then simmered in vegetable juice (V8-low sodium) with just a touch of brown sugar, It probably takes on a more Eastern European style.
Love this-thanks for sharing.
Velva
On January 17, 2014 at 8:31 am
Velva says:
Yea!!! My comment posted!!!
On January 17, 2014 at 8:31 am
Belinda @zomppa says:
Love it! Cabbage gets such little attention.
On January 17, 2014 at 10:12 am
Sylva says:
This is a keeper!!! Very good comfort food that is easy to prepare!! Another winner Joumana!!!
On January 17, 2014 at 12:56 pm
Mariana says:
A new way to make stuffed cabbage leaves! Yammmmm! 🙂
There is a Romanian dish called “sarmale”, but they use sourkrout (sour cabbage) and in the stuffing there is used a mix of pork and veal meat (traditionally) and they are slow cooked in clay pots in the oven :).
On January 17, 2014 at 2:44 pm
Hélène (Cannes) says:
J’ai fait des feuilles de vigne farcies mais pas encore de feuilles de chou … ce qui ne tardera plus, maintenant !
Bisous
hélène
On January 18, 2014 at 1:58 am
Susan says:
Stuffed cabbage is one of my favorite things to order at ethnic restaurants but one thing I have never tried making myself. This sounds delicious and thank you for the tips on flavoring the water.
On January 18, 2014 at 4:48 pm
Jamie says:
No, to tell you the truth it is not very pretty but oh it sounds so much more delicious than my mom’s stuffed cabbage! Funny that since moving to France I have fallen in love with cabbage and can’t get enough of it. I love this recipe.
On January 22, 2014 at 10:56 am
paula Mello says:
OOOOHHHHH love this so much!!!
On February 11, 2014 at 8:28 pm
https://Kesehatananak.fashion.blog says:
There a wide range of places you can consider when you
want to bake cakes, pies, cookies, and also
other popular desserts and appetizers. Salie made the chips that have been marketed and sold by her husband
Bill, and were called Hanover Home Brand Potato Chips.
Also the cooking should be done using the fresh produce stuff and all the
food items needs to be prepared in hygiene.
On October 11, 2018 at 11:41 am