Description
Traditional Greek giaprakia, tender stuffed cabbage rolls filled with rice and herbs, simmered in a flavorful broth. A comforting and aromatic dish perfect for family meals.
Ingredients
- 1 large white cabbage
- 1 cup rice
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 1/4 cup olive oil
- 1/4 cup parsley, finely chopped
- 1/4 cup dill, finely chopped
- Salt
- Black pepper
- Juice of 2 lemons
- 2 cups vegetable stock
Instructions
- Bring a large pot of water to a boil and carefully blanch the cabbage leaves until softened. Remove and set aside to cool.
- In a bowl, mix the rice, onion, spring onions, parsley, dill, half of the olive oil, salt, and pepper.
- Place a spoonful of the filling onto each cabbage leaf and roll tightly, folding in the sides to seal.
- Arrange the rolls in a pot, seam side down, in layers.
- Pour over the remaining olive oil, lemon juice, and vegetable stock.
- Place a plate on top to keep the rolls in place and simmer on low heat for about 45 minutes until the rice is cooked.
- Remove from heat and let rest slightly before serving.
Notes
- You can substitute rice with bulgur for a different texture.
- Serve with extra lemon juice or yogurt on the side.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid breaking the rolls.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
