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Step by Step Instructions
  • Step 1 :To prepare the cabbage, core the cabbage and place in a large pot.
  • Step 2 :Add cold water until covered and add a bit of salt to the water.
  • Step 3 :Remove the cabbage and bring the water to a boil.
  • Step 4 :Carefully add the cabbage back to the boiling water and blanch for 4-5 minutes or until softened; drain and let cool to touch.
  • Step 5 :While the cabbage is cooling, prepare the filling by mixing all of the ingredients well and set aside to rest.
  • Step 6 :When the cabbage has cooled to the touch, carefully separate the leaves.
  • Step 7 :If you are using a very large cabbage, cut and discard the vein from each leaf and cut the leaf in half creating a workable size for filling.
  • Step 8 :On small heads of cabbage, you need only cut out the vein and carefully close the opening by bringing the two sides together and overlapping them.
  • Step 9 :Take a few pieces of your cabbage leaves and line the bottom of your dutch oven.
  • Step 10 :Place about a tablespoon of filling in the middle of the cabbage leaf, fold in the sides and roll up to form a small roll.
  • Step 11 :Place the cabbage roll against the side of the dutch oven and continue with the remainder of the cabbage taking care to add each cabbage roll in a circular pattern while working your way into the middle of the dutch oven.
  • Step 12 :Continue layering in this fashion until all of your filling is used.
  • Step 13 :Pour the diced tomatoes on top of the cabbabe rolls, add the allspice, season with salt and add the remainder of olive oil.
  • Step 14 :Top off with 2 cups of boiling water and cover the cabbage rolls with a large plate and cooking weights.
  • Step 15 :Cook for approximately 1 hour on medium high heat.
  • Step 16 :Enjoy!
Ingredient List
For Filling
  • 1pound ground pork
  • ½pound ground Beefs
  • ½cup long grain rice
  • ½can diced tomatoes
  • 1large yellow onion , Grated
  • ½ cup water
  • ¼ cup olive oil
  • salt & pepper to taste
  • For Rolls
    • 1large cabbage , blanched
    • 1can diced tomatoes
    • 10pieces allspice
    • ¼ cup olive oil

Stuffed cabbage

Product Qty
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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