| Prep: 30 mins | Cook: 1 hr – 1 hr 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 16g | 6g | 61g |
| sugars | fibre | protein | salt |
| 6g | 3g | 18g | 1.1g |
Why I Love Greek Cabbage Rolls
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One of the delights of my culinary journey is exploring beyond the borders of my roots. On one such adventure, I was smitten by a savory, yet comforting Greek dish: Cabbage Rolls. This dish, though not a tropical staple, harmonizes with the rustic sensibilities and vibrant flavors that I’ve been enveloped in living in Miami, with my Cuban and Spanish ancestry. 
The Roots of the Dish
These stuffed wonders tap into the heart of rustic cooking with the humble cabbage transformed into a jewel of gastronomy. The recipe is quite similar to my grandmother’s Spanish-style stuffed bell peppers, evolving from the same basic principle: a delicious filling encased in a vegetable. It’s a surprise in every bite, making it the perfect comfort food. With its rich Mediterranean influences, this Greek Cabbage Rolls recipe soars beyond average comfort food by seamlessly blending simple, wholesome ingredients into a dish that is exotic, yet familiar.
Culinary Inspiration
Inspiration for crafting dishes can come from small nuances in our day-to-day life, expanding our culinary horizons. Well-known Greek chef Akis Petretzikis has been a significant influence in helping me appreciate Greek cuisine for its rustic charm and distinctive flavors. His approach in adopting traditional recipes and introducing a modern twist is something I’ve tried to replicate in my own kitchen.
If pairing your meals is an art you enjoy, these Cabbage Rolls can be a hearty addition to a spread of Greek Tzatziki and freshly baked pitas. Probably, even with a glass of robust red wine to cut through the rich flavors.
My love for this Greek Cabbage Rolls recipe lies not just in the flavors it packs, but also in the enjoyable process of creating it. The recipe involves a comforting routine: boiling the cabbage, stirring the filling, wrapping up the rolls, and finally, simmering them all together. Each step is a therapeutic, rhythmic dance, much like the energetic beats I teach in my dance classes.
The Dance of Ingredients
The dance of diverse ingredients in this dish is a perfect blend of Greek tradition and personal touch. Ground beef and rice, common ingredients in Cuban cooking, find themselves happily at home within these cabbage rolls. The flavorful blend of fresh herbs – parsley and mint – binds beautifully with the hearty elements. The inclusion of diced tomatoes and tomato sauce not only gives it a juicy consistency but also brings a stunning ruby hue. Subtle hints of olive oil and lemon juice balance the robust flavors, making every bite, a celebration.
So, next time you fancy a journey to the Greek Isles within the comfort of your own kitchen, pull out a head of cabbage and let the alluring aroma of the simmering Cabbage Rolls whisk you away on a Mediterranean adventure.
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What You’ll Need
- 1 head of green cabbage
- 2 cups of long grain white rice
- 1 lb of ground beef
- 1 finely chopped onion
- 3 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes
- 1/2 cup of fresh chopped parsley
- 2 tablespoons of fresh chopped mint
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 1/2 teaspoons of salt
- 1 teaspoon of pepper
- 1 can (8 oz) of tomato sauce
- 2 cups of low-sodium beef broth
- 2 tablespoons of sugar (optional)
- Lemon slices for garnish (optional)
Method
Step One
Preheat your oven to 350°F (175°C). Remove the core from the cabbage and place it core-side down in a large pot. Add boiling water until the cabbage is half submerged. Cover the pot and cook for 5 minutes or until the leaves are pliable. Drain and let cool.
Step Two
In another pot, boil the rice until it’s partially cooked (about 7-10 minutes). Drain and set aside.
Step Three
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the ground beef, onion, garlic, salt, and pepper. Cook until the beef is browned and the onions are soft.
Step Four
Stir in the partially cooked rice, diced tomatoes, parsley, mint, lemon juice, and tomato sauce until well combined. If you prefer a sweeter flavor, add the optional sugar.
Step Five
Carefully peel off the cabbage leaves, keeping them as whole as possible. Place a spoonful of the beef and rice mixture in the center of each leaf. Fold in the sides and roll up the leaf to encase the meat. Repeat with the remaining leaves and meat.
Step Six
Place the cabbage rolls seam-side down in a baking dish. Pour the beef broth over the rolls. Cover with foil and bake for 1 hour or until the cabbage is tender and the meat is cooked through.
Step Seven
Let it cool for a few minutes before serving. If you like, garnish with lemon slices before serving.
