Greek Stuffed Cabbage Rolls

Serves: 6

Preparation:

Cooking Time:

This is a Guest Recipe from Dimitra's Dishes and is a delicious vegan dish which was a great hit with my husband.

Ingredients

1 large green cabbage, cored

2 red onions, finely chopped

3 garlic cloves, grated

2 cups Basmati rice or any long-grain rice, rinsed and soaked in cool water (I used a ready cooked sachet of black rice)

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

5-6 cups water or vegetable broth

Optional Filling Ingredients:

1 box finely chopped button mushrooms, sautéed

2 cups diced tomatoes 

diced zucchini, eggplant, and/or bell peppers (I used a yellow pepper and an aubergine, diced)

Half a cup of toasted pine nuts

Half a cup of mixed dried fruit (you can also use raisins or cranberries)

AND THIS IS WHAT YOU DO….

1. Pre-heat the oven to 180C.Immerse the cabbage into boiling salted water and simmer for about 15 minutes, you don’t want to overcook the cabbage as the leaves need to hold their shape.  Separate leaves and drain.
   
   
2. Meanwhile, sauté the onion, mushrooms, aubergine and peppers in olive oil together with the garlic until softened.  Put the vegetables into a large bowl and set aside. 
   
   
3. You can either cook the rice or use a ready cooked sachet, as I chose to do (using black rice), microwaved for two minutes and then added to the vegetables. 
   
   
4. Toast the pine nuts in a dry roasting pan in a 200C oven for about five minutes or until starting to turn golden - do not over cook! 
   
   
5. Then add these and the dried fruit to the rest of the mixture together with the diced tomatoes, seasoning and herbs. 
   
   
6. Mix all together thoroughly and then you can start putting spoonfuls into each cabbage leaf, folding each one carefully and placing into a casserole dish. (As shown in the photos above).
   
   
7. Mix the juice of a lemon with a little cornstarch and then add this to the vegetable broth and pour over the cabbage leaves, making sure they are covered. 
   
   
8. Place in the oven and cook for 45 minutes to an hour. 
   
   
9. If using pre-cooked rice, then 45 minutes will be quite sufficient. 
   
   
10. The rolls keep well in the fridge and can be enjoyed for up to five days in an airtight container.