This stuffed cabbage dish is a staple in my kitchen during the winter months. With its warm flavors and comforting aromas, it’s a family favorite that brings everyone together. When cooking, I appreciate how the cabbage leaves soften just right, allowing them to hug the rice filling tightly. It’s a bit of a task, but the result is always worth it. I’ve learned the hard way—get the boiling water just right so that the leaves are tender enough to roll but still intact. A perfect blend of spices gives this dish its signature taste, and it warms up nicely for leftovers, too.
Ingredients
- 1 medium to large head of cabbage
- 1.5 cups short-grain rice
- 1 large or 2 small heads of garlic
- 2 teaspoons cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon seven spice blend
- 1/3 cup olive oil
- Black pepper, to taste
- Juice of 1 large lemon
- Salt, to taste
Instructions
- Boil water in a large pot and add the cabbage head until the leaves soften slightly for easier separation.
- Carefully remove the cabbage and gently peel off the softened leaves, returning any that are still firm back to the boiling water.
- Mash the garlic with cumin and prepare the rice by washing it well and soaking it in water for 15 to 20 minutes. Drain and mix with spices, half the garlic mixture, and give it a taste.
- Trim the thick veins of the cabbage leaves. For tougher stems, gently pound them with a rolling pin to make them flexible.
- Lay a cabbage leaf flat on a work surface, add a spoonful of the rice mixture, and roll tightly, tucking in the sides.
- In a pot, coat the bottom with leftover cabbage leaves, then layer the stuffed rolls in a single layer.
- Pour in hot water until it covers the rolls, season with salt, the remaining garlic, and cumin. Drizzle olive oil over the top.
- Place a plate on top to keep the rolls from floating, and bring to a boil. Reduce heat and simmer for about an hour.
- About 10 minutes before finishing, add lemon juice. Serve hot after carefully transferring to a serving dish.
Why You’ll Love This Recipe
- This dish is satisfying and brings a lovely heartiness to winter meals.
- The balance of tender cabbage and flavorful rice filling is always a winner.
- It’s a great recipe for gatherings, as it can be made in large quantities and enjoyed by everyone.
Chef’s Tips for Perfection
- Be gentle when separating the cabbage leaves to avoid tearing.
- Monitor the heat closely to ensure even cooking without burning.
- You can easily make this dish vegetarian by skipping the meat in the filling and adding more spices.
Storage and Reheating
Leftover stuffed cabbage can be stored in the fridge for up to three days. Reheat in a pot on the stove with a splash of water to keep them from drying out.
Nutritional Notes
Each serving of stuffed cabbage contains about 370 calories, though this can vary depending on ingredient choices.
