Description
Tender cabbage leaves are filled with fragrant rice, herbs, and olive oil, then gently simmered to perfection. Finished with fresh lemon juice, this classic Greek dish is comforting, light, and full of flavor.
Ingredients
12 large cabbage leaves
200 g rice
1 medium onion, grated
80 ml olive oil
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
3 tbsp lemon juice
1½ tsp salt
½ tsp black pepper
300 ml water
Instructions
- Bring a large pot of water to a boil and blanch the cabbage leaves for 2 to 3 minutes until soft and pliable. Drain and set aside.
- In a mixing bowl, combine the rice, grated onion, olive oil, chopped dill, chopped parsley, salt, and black pepper. Mix well until evenly combined.
- Place a small portion of the filling near the base of each cabbage leaf. Fold in the sides and roll tightly to form neat parcels.
- Arrange the stuffed cabbage rolls seam-side down in a wide pot. Pour in the water until it reaches about halfway up the rolls.
- Cover and simmer over low heat for 45 to 50 minutes, until the rice is tender.
- Drizzle with fresh lemon juice just before serving and enjoy warm.
Notes
Add extra dill or a bit of fresh mint for a more aromatic flavor.
For a richer version, serve with a lemon-based sauce such as avgolemono.
Adjust lemon juice to taste for a milder or brighter finish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water to maintain tenderness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
