Greek Meatless Stuffed Cabbage Rolls With Rice
Greek cabbage rolls, filled with an herb and rice mixture, make a versatile Lenten meal or appetizer.
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Instructions
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Start boiling a large pot of water.
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Combine onion, rice, tomatoes, dill, parsley, zucchini, salt, pepper, cumin, and 2/3 cup olive oil in a bowl and mix well.
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Core the cabbage, then immerse it in the boiling water with a fork. When outer leaves soften and brighten, remove and detach them; repeat until all leaves are removed. If using other leaves, blanch and remove thick stems as needed; cut large chard leaves in half.
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Prepare rolls: use whole or half leaves for large rolls, or tear smaller leaves into pieces for small rolls. For large rolls, place 1 heaping tablespoon of filling 1 inch from the thick end, then fold the bottom, sides, and roll up. For small rolls, place 1 teaspoon of filling on one side, fold up, fold in sides, and roll loosely to allow rice expansion.
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Line the bottom of a large pot with torn leaves or trimmed stems and drizzle with 2 tablespoons olive oil.
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Arrange rolls seam-side down in 2-3 layers. Cover rolls with an inverted plate.
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Place the pot over medium heat, bring to a boil using its own liquid, then add 1 cup water (or enough to cover). Once boiling again, reduce heat to low, cover, and simmer for 20 minutes until rice cooks.
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Test rice for doneness; remove the plate.
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Stir flour into lemon juice until dissolved, then add several tablespoons of pot liquid.
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Pour this mixture into the pot and shake gently to distribute.
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Let sit 10-20 minutes, then serve warm or at room temperature.