Stuffed cabbage rolls

January 16, 2014  •  Category:


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. 

pot filled

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. 

dup fry mint pesto




13 Comments  •  Comments Feed

  1. Rosa says:

    Delicious and healthy! I’m a big fan of cabbage.



  2. Larry says:

    Nice post, yummy foods. I love traditional foods. I am right now in Cruise on the blue water of Dubai enjoying traditional Arabic foods.

  3. Nuts about food says:

    I love meat stuffed cabbage in all the cuisines I have tasted so far. Milan has a typical dish made with stuffed cabbage leaves too. Your description of the lemony, garlicy broth the leaves are cooked in sounds delicious!

  4. Velva says:

    I make stuffed cabbage rolls every year in the cooler months. I enjoyed seeing this style of preparation-the olive oil and garlic is nice. My rolls are fatter stuffed with ground beef and rice, with seasoning but then simmered in vegetable juice (V8-low sodium) with just a touch of brown sugar, It probably takes on a more Eastern European style.

    Love this-thanks for sharing.


  5. Velva says:

    Yea!!! My comment posted!!!

  6. Belinda @zomppa says:

    Love it! Cabbage gets such little attention.

  7. Sylva says:

    This is a keeper!!! Very good comfort food that is easy to prepare!! Another winner Joumana!!!

  8. Mariana says:

    A new way to make stuffed cabbage leaves! Yammmmm! 🙂
    There is a Romanian dish called “sarmale”, but they use sourkrout (sour cabbage) and in the stuffing there is used a mix of pork and veal meat (traditionally) and they are slow cooked in clay pots in the oven :).

  9. Hélène (Cannes) says:

    J’ai fait des feuilles de vigne farcies mais pas encore de feuilles de chou … ce qui ne tardera plus, maintenant !

  10. Susan says:

    Stuffed cabbage is one of my favorite things to order at ethnic restaurants but one thing I have never tried making myself. This sounds delicious and thank you for the tips on flavoring the water.

  11. Jamie says:

    No, to tell you the truth it is not very pretty but oh it sounds so much more delicious than my mom’s stuffed cabbage! Funny that since moving to France I have fallen in love with cabbage and can’t get enough of it. I love this recipe.

  12. paula Mello says:

    OOOOHHHHH love this so much!!!

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