Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

By Chryssa


Feeds 10-12



For stuffing:

·      1 kilo minced beef

·      1 ¼ cups long-grain rice

·      1 large onion, chopped

·      4 tbs parsley, finely chopped

·      salt, pepper

·      2 tbs olive oil



For rolling:

·      1 large cabbage

·      1 carrot, sliced (look at pics)

·      1 cup (250ml) olive oil

·      1 L vegetable stock

·      salt, pepper



For Avgolemono (egg and lemon mixture):

·      2 eggs

·      1 – 1 ½ cups lemon juice (depending on your preference)



·      In a large saucepan bring (slightly salted) water to a boil. Add cabbage leaves and simmer for 2 to 4      minutes or until softened. Drain

·      Mix the minced meat, rice, onion, parsley, olive oil, and salt & pepper

·      After it’s been mixed well, take a spoon of the mixture and place it on one of the cabbage leaves


·      Roll and secure them with toothpicks if needed. Do not worry; they do not have to be perfectly wrapped the first time you make them. The technique comes with experience

·      In another a large saucepan, place some cabbage leaves at the bottom and then add the rolls in layers


·      Pour olive oil and the vegetable stock until the rolls are covered. Add the carrots in between.

·      Place a plate on top and cook without the lid. Bring to a boil. Reduce heat to low and simmer for about 40 minutes.

·      Take saucepan off heat and wait for 10 min to cool. Whilst holding plate onto the rolls, tilt saucepan and pour stock into a bowl

·      Beat the eggs and slowly add the lemon juice and stock a little at a time (make sure the stock is NOT      HOT when you do this. In order to avoid egg white pieces floating around)


·      Once the lemon mixture is ready, pour over rolls as you serve them


This dish is usually accompanied with feta cheese and bread


Kali Orexi!