Greek Cabbage Rolls with Lemon & Potatoes
Tender cabbage leaves wrapped around herby rice, simmered until tender and finished with a bright lemon squeeze. Comes with crispy pan-fried potatoes and fresh lemon wedges on the side.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Core the cabbage and place it in a pot of boiling water for 8 minutes until leaves soften. Remove, cool slightly, then peel off 8–10 leaves and chop the remaining cabbage.
Step 2
Mix cooked rice with chopped herbs, diced onion, half the chopped cabbage, salt, and pepper in a bowl.
Step 3
Lay a cabbage leaf flat, place 3 tbsp rice filling in the center, fold sides in, then roll tightly from bottom to top.
Step 4
Heat olive oil in a large skillet over medium-high. Pan-fry potato slices in a single layer until edges curl, about 4 minutes per side. Transfer to a plate.
Step 5
In the same skillet, arrange cabbage rolls seam-side down. Pour broth around them, add remaining chopped cabbage, cover, and simmer 12 minutes until tender.
Step 6
Squeeze lemon juice over the rolls. Serve hot with potatoes and fresh lemon wedges on the side.
Tools you’ll need
- large pot (for boiling cabbage)
- large skillet or shallow pan (12-inch preferred)
- mixing bowl
- cutting board and knife
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