How to Make Stuffed Zucchini and Cabbage

Stuffed zucchini and cabbage made with a delicious home-style recipe that is simply irresistible and so appetizing. Stuffed vegetables are one of those old-fashioned dishes that take a bit of effort to prepare, but they are full of goodness, and best of all, everyone loves them :) Serve with yogurt.

Progress: 8%Step 1 of 12

4 servingsBack to recipeMains

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/25 checked ingredients.

Lamb or beef pieces - optionalZucchiniLarge cabbage for rollingorAny other stuffed vegetables such as squash and eggplantTomatoes, chopped or minced, to layer with the stuffed vegetablesFilling (this amount is enough for about 1 kilo of zucchini or for stuffing small cabbage leaves - you can adjust the quantity as desired):1 cup short-grain rice or Egyptian rice, suitable for stuffing200 g coarsely ground lamb or beef2 cloves garlic, finely crushed1 tsp dried mintSaltA pinch of seven-spiceA pinch of black pepperA pinch of chili powder, to taste1 tbsp oil or ghee

Sauce

1 tbsp tomato pasteGarlic clovesSalt, to taste1 tbsp sweet pepper molassesWater, enough to cover the stuffed vegetables

Serving

Dried mintLemon juiceCrushed garlicAlso from Dalida, here is Stuffed Lamb or Leg Marinade

Step 1

Wash the rice and leave it in water for about 15 minutes, then drain well.

Cooking notes

Stuffed Lamb or Leg Marinade