Mediterranean-Style Stuffed Cabbage Rolls
Introduction:
Stuffed cabbage rolls, known as Lahanodolmades in Greek and LahanaSarma in Turkish, are a comforting Mediterranean dish made with tender cabbage leaves wrapped around a savory mixture of rice, ground meat, fresh herbs, and warm spices. Unlike Eastern European versions, Mediterranean-style rolls are often cooked with a tomato or lemony broth and drizzled with olive oil for a lighter yet flavorful twist.
This dish is perfect for meal prep, as it tastes even better the next day. It pairs well with a fresh side salad, yogurt sauce, or a slice of crusty bread.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Ingredients:
For the Cabbage Rolls:
1 large green cabbage (about 2–3 lbs)
1 lb ground beef or lamb (or a mix of both)
¾ cup uncooked short-grain rice (like Arborio or Egyptian rice)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
½ cup chopped fresh parsley
½ cup chopped fresh dill
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground cinnamon
Salt and pepper to taste
For the Tomato Sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
2 cups chicken or vegetable broth
1 tsp dried oregano
½ tsp paprika
Juice of 1 lemon
For Garnish (Optional):
Extra lemon wedges
Fresh parsley, chopped
A drizzle of olive oil
Instructions:
Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core of the cabbage using a knife.
Place the whole cabbage in the boiling water for about 5–7 minutes, turning occasionally, until the outer leaves become soft and pliable.
Carefully peel off the softened leaves and set them aside. If the inner leaves are still firm, return the cabbage to the water for a few more minutes.
Trim the thick stems from each cabbage leaf to make them easier to roll.
Make the Filling
In a large mixing bowl, combine the ground meat, rice, chopped onion, garlic, olive oil, parsley, dill, oregano, cumin, cinnamon, salt, and pepper. Mix well until all ingredients are evenly combined.
Assemble the Rolls
Lay a cabbage leaf flat and place 2–3 tablespoons of filling near the stem end.
Fold in the sides, then roll tightly from the bottom up, like a burrito. Repeat with all leaves.
Cook the Rolls
In a large pot or deep pan, heat 2 tbsp olive oil over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
Stir in the crushed tomatoes, tomato paste, broth, oregano, paprika, and lemon juice. Simmer for 5 minutes.
Place the cabbage rolls seam-side down in the pot, arranging them snugly in layers. Pour the tomato sauce over the rolls.
Place a small plate on top of the rolls to keep them from floating, then cover with a lid.
Simmer over low heat for 45–50 minutes, until the rice is cooked and the cabbage is tender.
Serve and Enjoy!
Carefully remove the cabbage rolls and arrange them on a serving platter. Spoon some of the tomato sauce over them.
Garnish with fresh parsley, lemon wedges, and an extra drizzle of olive oil.
Serve warm with Greek yogurt or tzatziki on the side.
Tips & Tricks:
Choose the right cabbage:
Savoy or green cabbage works best for rolling, as they are more flexible.
Prevent unrolling:
Place cabbage rolls seam-side down to keep them secure while cooking.
Don’t overfill:
The rice will expand while cooking, so leave a little space in each roll.
Make it vegetarian:
Swap the meat for chickpeas, lentils, or mushrooms for a plant-based version.
Storage & reheating:
These rolls taste even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition Facts (Per Serving – Approximate)
Calories: 320
Protein: 22g
Carbohydrates: 35g
Fat: 12g
Fiber: 6g
Sodium: 480mg