Greek · Dinner
Stuffed Cabbage Rolls in Tomato Broth
Lahanodolmades Nistisimi
Cabbage leaves stuffed with herbed rice and vegetables, poached in a light tomato and olive oil broth, a Greek Lenten classic.
$
30 minsPrep
55 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
285Calories
8gProtein
12gFat
38gCarbs
8gSugar
6gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Remove outer cabbage leaves and discard. Finely grate onion and carrot. Finely chop parsley, dill, and mint. Combine rice, grated onion, carrot, herbs, 3 tbsp olive oil, salt, and pepper in a bowl; mix well.
2
Boil
Bring large pot of salted water to boil. Blanch 12 cabbage leaves in batches 2–3 minutes until pliable. Drain and cool on a clean surface until manageable.
3
Stuff
Lay each cooled cabbage leaf flat, trim thick central stem. Place 2 tbsp rice filling near base. Fold sides inward, roll firmly base to tip into tight parcel. Repeat with all leaves and filling.
4
Build
Line pot base with remaining cabbage leaves. Arrange stuffed rolls seam-side down in tight layers. Mix crushed tomatoes, water, lemon juice, and remaining 2 tbsp olive oil; pour over rolls.
5
Simmer
Place heavy plate on rolls to keep submerged. Cover and simmer on low heat 45–50 minutes until rice is fully cooked and rolls are tender, checking once halfway through.
6
Plate
Transfer rolls to serving bowls using a slotted spoon, ladle tomato broth generously over each portion, and serve directly from the pot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 large head savoy cabbage
- 120g (4.2 oz) short grain rice
- 1 large onion
- 1 medium carrot
- 20g (0.7 oz / small handful) flat-leaf parsley
- 15g (small handful) fresh dill
- 10g (small handful) fresh mint
- 75ml (1/4 cup + 2 tbsp) extra virgin olive oil
- 300g (10.6 oz / 1 can) canned crushed tomatoes
- 300ml (1 1/4 cup) water
- 3 tbsp lemon juice
- 1.25 tsp sea salt
- 0.5 tsp black pepper