Greek Stuffed Cabbage Rolls

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Boil the cabbage in salted water, cored side down, for 15 minutes. Remove the softened outer leaves and drain them.
2. Cook the onion in a quarter cup of olive oil over medium heat for about 8 minutes, until soft and golden. Season with a pinch of salt.
3. Add the garlic and warm for a few seconds, then take the pan off the heat.
4. Put the drained rice in a bowl. Add the onion and garlic mixture, the herbs, salt, pepper and 2-3 teaspoons of lemon juice, and mix.
5. Place a heaping tablespoon of filling on each leaf, fold in the sides and bottom, and roll up.
6. Line the pot with the leftover leaves and pack the rolls seam-side down, snugly together.
7. Drizzle a quarter cup of olive oil over the rolls and season lightly with salt. Weigh them down with two inverted plates.
8. Pour 4-6 cups of water or vegetable broth over them so they are covered. Bring to a boil, then reduce to medium-low and cook for 45 minutes to an hour, until the rice is cooked and the rolls are fork-tender.
9. Whisk the remaining lemon juice with the cornstarch until smooth, add to the pot, shake gently, and cook over medium heat for 3-4 minutes.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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