These vegetarian stuffed cabbage rolls are filled with Greek flavor. They’re so comforting and delicious that you won’t even notice that they’re meatless! They taste so good the following day so like I always say, make a big batch and enjoy it all week long.

Make them in TOMATO SAUCE:    • Greek Cabbage Rolls in Tomato Sauce: ...  


Printable Recipe: https://www.dimitrasdishes.com/greek...
Ingredients
1 large green cabbage, cored
1 medium onion, finely chopped
3 garlic cloves, grated
2 cups Basmati rice or any longgrain rice, rinsed and soaked in cool water
2 teaspoons dried dill
1 bunch fresh parsley finely chopped
1 tablespoon finely chopped mint, optional
2 teaspoons salt
1/2 teaspoon cracked black pepper, or to taste
1/2 cup olive oil
1/4 1/2 cup of lemon juice
1 heaping teaspoon of cornstarch
56 cups water or vegetable broth
Optional Filling Ingredients:

1 cup finely chopped mushrooms, sautéed
2 cups diced tomatoes
diced zucchini, eggplant, and/or bell peppers
toasted pine nuts
raisins or cranberries
Instructions
Bring a pot of water to a boil and add a teaspoon of salt. Place the cabbage in the boiling water cored side down. Cover the pot and boil for 15 minutes. Remove the outer leaves of the cabbage (that have softened) with tongs and place them in a colander to drain. Set aside to cool slightly while the filling is made.

Cook the onion with a quarter cup of olive oil over medium heat until soft and golden. About 8 minutes. Season with a pinch of salt.

Add the garlic to the pan and warm through for a few seconds then, remove the pan from the heat.

Drain and discard the water from the rice and add the rice to a mixing bowl. Add the cooked onion and garlic mixture to the rice along with the herbs, salt, pepper, and 23 teaspoons of lemon juice. Toss to combine.

To assemble the cabbage rolls, lay the leaves flat on a work surface and place a heaping tablespoon full of the filling in the center. Fold the sides of the leaf over the filling and the bottom as well then, roll up.

Line the bottom of the pot with the leftover cabbage leaves. Layer the cabbage rolls seamside down in the pot. Keep them snug together.

Drizzle a quarter cup of olive oil over the rolls and season lightly with salt.

Invert 2 plates on top of the rolls to keep them weighed down so that they don't unroll during cooking.

Pour 46 cups of water or vegetable broth on top. They should be immersed in liquid.

Bring the pot to a boil and then reduce the heat to mediumlow and cook for 45 minutes to an hour or until the rice is fully cooked and the rolls are forktender.

In a small bowl combine the remaining lemon juice with the teaspoon of cornstarch and whisk together until smooth.

Add the lemon mixture to the pot and shake the pot gently to distribute the lemon evenly. Cook over medium heat for 34 minutes and serve with some lemon wedges and toasted bread. Enjoy!



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