STUFFED CABBAGE LEAVES
I used the large outside leaves of my huge cabbage for these Greek-inspired rice-and-herb-filled cabbage rolls. Those leaves are too tough for many other preparations, but they're perfect for stuffing.
Provided by Martha Rose Shulman
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and blanch the cabbage leaves, a few at a time, for 2 to 3 minutes, until they are flexible. Transfer from the pot to a bowl of cold water, then drain and set aside. Cut out the thickest part of the base of the center rib by notching a 1- to 1 1/2-inch V at the base. This will make the leaves easier to roll up.
- Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onion and a pinch of salt. Cook, stirring, until it is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
- Lightly oil a heavy flame-proof or lidded skillet. Place a leaf on your work surface in front of you, with the wide ribbed bottom closest to you. Place 2 rounded tablespoons of the rice mixture on top of the leaf. Roll the leaf over once, and tuck in the sides. Continue to roll the leaf into a tight package. Place in the pan. Fill and roll the remaining leaves and pack them into the pan. You will probably need to stack two layers of the filled leaves.
- Whisk together the lemon juice, remaining oil and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the cabbage rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices. Invert a plate and place it on top of the rolls to keep them wrapped and in position. Bring to a simmer over medium heat, cover the pan, turn the heat to low and simmer for 45 minutes to an hour, at which point the cabbage leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Taste the liquid left in the pot and adjust the seasoning. Serve the rolls warm with the liquid from the pot as a sauce.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 7 grams
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rozina raut
[email protected]These stuffed cabbage leaves were a hit at my last dinner party! Everyone raved about the savory filling and tender cabbage leaves. I'll definitely be making them again soon.
Bhawana chaudhary
[email protected]This dish was a bit time-consuming to make, but it was totally worth it. The cabbage leaves were perfectly cooked and the filling was delicious. I especially loved the tangy tomato sauce.
iryamukuru victor
[email protected]I'm not a big fan of cabbage, but I really enjoyed this dish. The cabbage leaves were soft and tender, and the filling was delicious. I'll definitely be making this again.
vicky waqas
[email protected]This is a classic dish that's always a crowd-pleaser. The cabbage leaves are cooked to perfection and the filling is savory and flavorful. I highly recommend this recipe.
Ronnie morulane
[email protected]I love this recipe! It's a great way to use up leftover rice and ground beef. The cabbage leaves are so soft and flavorful, and the filling is perfectly seasoned.
Aimee Rose Leigh
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The cabbage leaves are so tender and the filling is so flavorful. I highly recommend this recipe.
Randa Abdalla
[email protected]I've never made stuffed cabbage leaves before, but this recipe made it easy. The instructions were clear and easy to follow. I'm really happy with the results!
Habib Mangi
[email protected]I'm a vegetarian, so I made this dish with tofu instead of ground beef. It turned out really well! The tofu was a great source of protein and the filling was still very flavorful.
Yvonne Stewart
[email protected]This is a great recipe for a cold winter night. The cabbage leaves are so comforting and the filling is hearty and flavorful. I highly recommend this dish.
Haytam Darwiche
[email protected]I made these stuffed cabbage leaves for a potluck and they were a huge hit! Everyone loved them. I especially liked the crispy bacon bits in the filling.
Takudzwa Chinembiri
[email protected]These stuffed cabbage leaves were a great way to use up some leftover ground beef. They were easy to make and turned out really tasty. I'll definitely be making them again.
Iheanyichukwu Vivian
[email protected]I'm not a huge fan of cabbage, but I really enjoyed this dish. The cabbage leaves were soft and flavorful, and the filling was perfectly seasoned. I'll definitely be making this again.
ANTOR antor
[email protected]This dish was a bit time-consuming to make, but it was totally worth it. The cabbage leaves were perfectly cooked and the filling was delicious. I especially loved the tangy tomato sauce.
Soye Grg
[email protected]I've been making stuffed cabbage leaves for years, and this recipe is by far the best I've tried. The addition of the mushrooms and bacon gives the filling so much flavor. Thanks for sharing!
Jalessa Patton
[email protected]These stuffed cabbage leaves were a hit at my last dinner party! Everyone raved about the savory filling and tender cabbage leaves. I'll definitely be making them again soon.