Stuffed Cabbage Leaves

Stuffed Cabbage Leaves

Ingredients for 4-6 servings:

  • 1 white medium cabbage
  • 500gr minced beef
  • 6 tbsps. white rice
  • 2 spring onions
  • 1 onion, chopped
  • Finely chopped parsley
  • 2 carrots
  • olive oil
  • salt & pepper

Egg and lemon sauce ingredients:

  • 2 eggs
  • 1 lemon
  • 1 tbsp. corn flour



  1. Put the cabbage in a pot and pour water until it’s about 2/3 full.
  2. Boil in medium heat until the leaves are tender and the cabbage starts to open up.
  3. Add the mince, onion, rice, and parsley in a large bowl. Add a bit of olive oil and season to taste with salt and pepper.
  4. Mix all the ingredients well.
  5. Take one cabbage leaf and lay it on the work surface or plate.
  6. Place about one tbsp. of the mixture at the base of the leaf.
  7. Wrap once and then fold inwards, keep on folding until you form a small parcel. Keep on stuffing the cabbage leaves until all the mince mixture is used.
  8. In a big pot arrange a couple of cabbage leaves to cover the base of the pot and then place on top all your cabbage parcels.
  9. Pour a little water over your parcels, some olive oil, and add the carrots and season to taste with salt and pepper. If you are using an ordinary pot, cover with a dinner plate turned upside down, to help retain the stuffed cabbage leaves shape while cooking. It is not necessary to do this if using a pressure cooker.
  10. Cook for 45 minutes in medium heat.
  11. When the cabbage rolls are cooked, turn off the heat and prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon and corn flour.
  12. While whisking the egg and lemon sauce, add a few spoonfuls from the liquid in the pot containing the stuffed cabbage leaves. This will prevent the eggs from cooking.
  13. Pour the sauce over the rolls and shake the pot gently to make sure that the sauce goes through all the rolls.
  14. Let it sit for a few minutes before serving.
  15. Enjoy!


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