Greek Cabbage Rolls with Herbs & Rice
Tender cabbage leaves stuffed with seasoned rice, herbs, and a touch of lemon—a lighter Greek classic ready in 25 minutes. Serve warm with crackers for a satisfying weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 198
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Cut the core from the cabbage. Boil the whole head in salted water for 8 minutes until leaves soften.
Step 2
Carefully peel away 8 large leaves and drain on paper towels. Chop remaining cabbage into 1-inch pieces.
Step 3
Mix rice, dill, mint, lemon zest, and a pinch each of salt and pepper in a bowl.
Step 4
Place 2 tbsp filling on the stem end of each leaf, roll tightly, and tuck in the sides.
Step 5
Scatter chopped cabbage in a skillet with oil. Arrange rolls seam-side down on top in a single layer.
Step 6
Pour broth and lemon juice over the rolls. Cover and simmer for 12 minutes until rolls are tender.
Tools you’ll need
- large pot
- 12-inch skillet with lid
- bowl
- kitchen knife
- paper towels
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