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Stuffed cabbage leaves

Recipe from: 6/1/1995 12:00:00 AM
Ingredients 11
Servings 6


  • 15
    cabbage leaves
  • 250
    uncooked rice
  • 30
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 45
    parsley, finely chopped
  • 150
    feta cheese, crumbled
  • salt and black pepper
  • 400
    tomatoes, coarsely chopped
  • pinch basil
  • plain yoghurt mixed with chopped mint


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.

Read more on: bake  |  dairy

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