Recipe for Greek Style Stuffed Cabbage
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This dish is a popular choice to make in Greece when cabbage is in season. This dish is one of those variations that are common, especially in parts of Greece that are closer to Italy or where tomatoes are especially common.
Greek Style Stuffed Cabbage With Tomato Sauce Recipe Ingredients:
- 1 large head cabbage, boiled for 8 minutes in a pot of water
- 1 pound ground beef, pork, or lamb
- 1/2 cup uncooked, long grain rice
- 1 medium onion, finely chopped
- 1/2 cup fresh, chopped parsley
- Salt, to taste
- Pepper, to taste
- 1/2 cup Greek olive oil
- 3 cups hot water
- 1 recipe light tomato sauce
Directions on How to Make Greek Style Stuffed Cabbage With Tomato Sauce:
Remove the head of cabbage from the pot with the water. Separate the leaves and set them aside.
In a separate bowl, combine the ground meat, rice, onion, parsley, salt, and pepper.
Place two tablespoons of the mixture into each of the cabbage leaves. Loosely fold over sides of each leaf and roll up.
Preheat the oven to 350 degrees Fahrenheit.
Place the cabbage rolls into a casserole dish. Pour some of the olive oil over each of the layers before stacking the cabbage rolls on top of each other. Pour the hot water over the cabbage once all of them are rolled.
Place the casserole dish in the center of the oven. Bake until they’re cooked all the way through. This should take about 1 1/2 hours.
Prepare the tomato sauce while the cabbage rolls cook. Serve the cabbage with the tomato sauce and let people serve their own.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston