How to make it

  • Sauté rice in 1 tablespoon olive oil stirring continuously for 4 minutes.
  • Add bay leaves, salt, tomato paste and water then stir until tomato paste is dissolved.
  • Cover and bring rice to boil then turn heat off 5 minutes and simmer rice over low 25 minutes.
  • Do not lift lid during cooking then allow rice to stand off heat 10 minutes then stir well.
  • Meanwhile immerse head of cabbage in boiling water to cover.
  • After several minutes as each leaf begins to separate from head pull it off and set aside to cool.
  • You will need 12 well shaped leaves to stuff.
  • Combine walnuts, almonds, mint and 1/2 cup parsley in a mixing bowl.
  • Remove bay leaves from rice then add rice to the nut mixture.
  • Mix in 3 tablespoons olive oil, garlic and half the lemon juice.
  • Make a thin sauce by crushing tomatoes in their juice.
  • Mix in salt, pepper, remaining lemon juice and remaining olive oil.
  • Thin sauce with a little water if necessary.
  • Ladle some of the sauce into a large skillet or soup pot.
  • Put 1/2 cup of the rice nut filling on the thick end of each cabbage leaf.
  • Fold sides over the mixture then roll up toward the thin edge of the leaf.
  • Arrange cabbage rolls seam side down on top of the sauce in pot.
  • Pour the rest of the sauce over the rolls then cover and simmer 45 minutes.
  • Top with a spoonful of yogurt and more chopped parsley then serve immediately.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Sounds so unique! I love cabbage rolls, but never heard of this version before. Bookmarked and thanks for this post!
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    " It was excellent "
    debntim ate it and said...
    YUMM! We LOVE cabbage, any which way! Another great one, girl! KUDOS! Blessings, deb n tim
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    " It was excellent "
    minitindel ate it and said...
    sounds wonderful cat i love stuffed cabbages


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