Rice-Stuffed Cabbage Rolls in Olive Oil

By balancing the amount of olive oil, these cabbage rolls offer traditional Mediterranean flavor rich in dietary fiber and essential vitamins.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (approx. 1.3 lbs) white cabbage leaves · 150 kcal in the whole recipe
• 1/2 cup (120 g) dry white rice · 432 kcal in the whole recipe
• 1.5 medium onions (150 g), finely chopped · 60 kcal in the whole recipe
• 2 tbsp (26 g) olive oil · 230 kcal in the whole recipe
• 1 tbsp (17 g) tomato paste · 17 kcal in the whole recipe
• 1 small tomato (100 g), grated · 18 kcal in the whole recipe
• 1 tbsp (10 g) pine nuts · 69 kcal in the whole recipe
• 1 tbsp (10 g) currants · 29 kcal in the whole recipe
• 2 tbsp (30 g) fresh lemon juice · 7 kcal in the whole recipe
• 1/4 bunch (15 g) finely chopped fresh parsley · 5 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp each black pepper, allspice, and dried mint

Method

1. Blanch the cabbage leaves in salted boiling water for 3-4 minutes until softened, then drain and let cool.

   

2. In a skillet, sauté the chopped onion and pine nuts in 1 tbsp olive oil until soft, then add rinsed rice, grated tomato, tomato paste, currants, salt, black pepper, allspice, and dried mint, stirring for 2-3 minutes.

   

3. Remove from heat, mix in the chopped parsley, and allow the filling to cool slightly.

   

4. Trim the thick central vein from the cabbage leaves, place a small portion of filling on each, and roll tightly.

   

5. Arrange the rolls tightly in a saucepan, top with remaining 1 tbsp olive oil, lemon juice, and warm water to level, then cover and simmer on low heat for 35-40 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.