Vida Recetas Editorial
Stuffed cabbage leaves are a traditional dish from Eastern cuisine that combines the flavor of cabbage with a juicy meat and rice filling. This recipe, ideal for special occasions or to surprise your family, transforms cabbage into a complete and nutritious dish. The filling, prepared with ground beef or lamb, rice, garlic, and a touch of cinnamon, is rolled into blanched cabbage leaves and slowly cooked with lemon and olive oil, achieving a tender texture and a slightly tangy flavor that everyone loves. It is a preparation that requires patience and skill, but the result is worth it. Ideal for those seeking an authentic and flavorful recipe, this homemade version surpasses any store-bought option. Pair it with hummus or a fresh salad for a complete experience. Additionally, it's an excellent way to include vegetables in children's diets. Discover how to prepare this Eastern classic step by step and enjoy a dish full of tradition and flavor.
Prep
120 min
Cook
80 min
Servings
12
Calories
400 kcal
Cover the cabbage in plenty of boiling water to separate the leaves and blanch them until they are soft and supple, immerse them in cold water and drain. While in a large bowl, mix the meat, rice, half of the olive oil, cinnamon, crushed garlic, salt and black pepper.
Place the sheets on a work surface, cut into pieces (depending on the size of the sheets), separate the thick part and set aside. Spread a tablespoon of the filling mixture into a cylindrical shape on one end of each piece of sheet, fold the bottom, fold the sides and then roll the sheet firmly and repeat the process with the remaining sheets.
Place the thick parts of the leaves on the bottom of a saucepan, add the rest of the whole or peeled garlic and place the rolls on top. Add the rest of the olive oil, lemon juice and peppermint. Place a flat plate upside down to press and immobilize the rolls. Cover with hot water and salt. Bring them to a boil, lower the heat and simmer 80 minutes or more until the leaves are tender. Remove from the heat and let it rest for 10 minutes.
Turn the casserole into a round tray, and serve the leaves warm, accompanied by salad, creamy yogurt sauce, cucumber salad with yogurt or lemon juice.
This recipe has a hard difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 120 minutes and the cooking time is 80 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
