Stuffed cabbage leaves

YOU
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (11)

15.00 cabbage
250.00 ml rice — uncooked
30.00 ml oil
1.00 onion — chopped
1.00 garlic — cloves, crushed
45.00 ml fresh parsley — finely chopped
150.00 g feta cheese — crumbled
salt and freshly ground black pepper
400.00 g tomatoes — coarsely chopped
dried basil — pinch
yoghurt — mixed with fresh chopped mint
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Method:

Preheat the oven to 180 ºC (350 ºF). Boil the cabbage leaves in a little salted water until tender but still crisp. Cook the rice. Heat the oil and sauté the onion and garlic until soft. Add parsley and mix with the rice and feta cheese. Season to taste with salt and black pepper. Spoon a little rice on the stem end of each cabbage leaf and roll it up, tucking in the edges as you roll it. Arrange rolled leaves in an ovenproof dish. Season the tomato with salt and black pepper and a pinch of basil and pour over the stuffed cabbage leaves. Cover and bake for about 30 minutes. Decorate with slices of lemon and serve with plain yoghurt flavoured with chopped mint.
Serves 6.



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