Cypriot Stuffed Cabbage Leaves make a hearty and delicious meal. Enjoy the flavors of Cyprus!
Ingredients
• 1 large cabbage
• 500g ground beef or lamb
• 1 cup long-grain rice
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons tomato paste
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 cups vegetable or chicken broth
• Greek yogurt (for serving, optional)
Method
Carefully remove the outer leaves of the cabbage, trying to keep them intact. Bring a large pot of water to a boil, then add the cabbage leaves and blanch them for about 5 minutes, or until they become slightly tender. Remove the leaves from the pot and set them aside to cool.
In a large mixing bowl, combine the ground beef or lamb, rice, chopped onion, minced garlic, parsley, mint, tomato paste, lemon juice, and olive oil. Season with salt and pepper to taste. Mix everything together until well combined.
Take one cabbage leaf at a time and place a spoonful of the meat and rice mixture in the center. Fold the sides of the leaf inward, then roll it up tightly into a neat little package. Repeat with the remaining cabbage leaves and filling.
Place the stuffed cabbage rolls in a large pot, arranging them snugly next to each other. You can stack them in layers if needed.
Pour the vegetable or chicken broth over the cabbage rolls, ensuring that they are completely covered. If needed, add a little water to ensure they are submerged.
Place the pot on the stove over medium heat and bring the broth to a boil. Once boiling, reduce the heat to low and let the cabbage rolls simmer for about 45-60 minutes, or until the rice is fully cooked and the meat is tender.
Once cooked, remove the pot from the heat and let it cool for a few minutes.
Serve the stuffed cabbage leaves hot, drizzled with some of the cooking liquid and accompanied by Greek yogurt, if desired.
Comments