One of these dishes that taste better than it looks. What makes this dish so delightful is the tender leaves cooked in a lemony and garlicky broth. Learned a new tip: Prior to lining the pot with the rolled leaves,pour 1/3 cup of olive oil, three tablespooons of mashed garlic and three tablespoons of dry mint and let the mixture sizzle for a few seconds; the sauce will infuse the stuffed leaves during cooking.
It is hard to give exact proportions here, as it depends on the size of the cabbage; an average cabbage would not need more than 1/2 pound of ground meat and about one cup of short-grain rice, previously soaked in water for 30 minutes or so. Make sure you boil the leaves prior to stuffing them until tender.
For a standard recipe, click here.
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