Mains
Stuffed Cabbage Without Sauce
A delicious homemade stuffed cabbage recipe! Tomato sauce can be added to this dish, but our version is made without sauce. Garlic and dried mint are essential in this recipe.
Total time95 min
Prep30 min
Cook65 min
Yield4 servings
DifficultyMedium
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Recipe tags
MainsInternationalGluten freeNut freeEgg free
Recipe story
Stuffed cabbage is one of those delicious stuffed vegetable dishes too. We recommend getting children used to it because cabbage has so many benefits!
Ingredients
- 1 large cabbage, suitable for rolling
- 2 cups rice
- 400 g ground meat
- A pinch of cinnamon
- A pinch of black pepper
- 2 tablespoons ghee
- Garlic
- Dried mint
- Lemon juice
- For more stuffed vegetables, here is Stuffed Zucchini with Goat's Milk Yogurt
Method
- Remove the cabbage leaves one by one.
- Meanwhile, bring a generous amount of water to a boil in a pot.
- Blanch the cabbage leaves briefly—just 2 minutes to soften them.Timers: 2 min
- Mix the stuffing ingredients of rice, spices, meat, and ghee at room temperature.
- Begin stuffing the cabbage leaves, removing the leaf rib where necessary to make rolling easier.
- Arrange the stuffed cabbage leaves in the pot and cover them with water.
- Place a plate with a heavy object on top of the leaves to keep them from unfolding when the water boils.
- When the water boils, you can lift the weight and plate; then mix crushed garlic, lemon to taste, and dried mint and add them on top of the pot.
- Lower the heat under the stuffed cabbage, cover the pot, and let it cook gently; it needs at least 1 hour.Timers: 60 min
Notes and serving ideas
- Stuffed Zucchini with Goat's Milk Yogurt