Crispy Rice Stuffed Cabbage
Tender cabbage leaves wrapped around seasoned rice and herbs, pan-fried until edges crisp up. A vegetarian take on Greek lahanodolmades that skips the long simmer for a weeknight-friendly sheet-pan finish.
- Total time
- 18 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Boil water in a pot. Carefully peel off 8 whole cabbage leaves and blanch them 3 minutes until pliable.
Step 2
Pat leaves dry on a kitchen towel. Mix rice, dill, mint, lemon juice, salt, and pepper in a bowl.
Step 3
Place 3 tbsp rice mixture at the center of each leaf. Roll tightly, tucking in the sides as you go.
Step 4
Heat olive oil in a large skillet over medium-high until it shimmers, about 60 seconds.
Step 5
Arrange rolls seam-side down in the skillet. Sear for 3 minutes until the bottom edges turn light golden.
Step 6
Flip and sear the other side 2 minutes. Serve hot, drizzled with extra lemon juice if desired.
Tools you’ll need
- 12-inch skillet
- large pot
- mixing bowl
- kitchen towel
- cutting board
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