Greek Stuffed Cabbage Rolls

These Greek Stuffed Cabbage Rolls are the ultimate comfort food. They require a bit of work, but once prepared cooking is easy. 

Ingredients:

1 Savoy (Green) cabbage 

1 lbs ground beef

1.5 onions, chopped

1 carrot, grated

1/4 bunch of parsley, chopped

Lemon juice of half a lemon

1 cup Italian-style, short-grain rice

1/2 cup extra-virgin olive oil

1/2 cup water

Salt and pepper

Optional: 1 V8 juice can, or vegetable juice blend of your choice

Steps:

1- Cut out the stem and the core of the cabbage.

2- Remove the outer (often wilted) leaves

3- Let the cabbage boil in a pot for around 8 to 10 minutes with the cut side facing down. When the leaves begin pulling apart on their own, use tongs to individually transfer the leaves onto a plate.

4- For the stuffing, combine ground beef, onion, grated carrot, chopped parsley, olive oil, rice, lemon juice and water, kneading until thoroughly combined.

5- To assemble, cut out each leaf’s thick vein and place a spoonful of stuffing in each leaf, wrapping it into a tight roll. (Note: both ends of the roll should be keeping their shape, otherwise you may remove a bit of stuffing.)

6- Place the smaller or odd-shaped cabbage leaves at the bottom of a cooking pot (or Dutch oven) along with onion slices.

7- Transfer the stuffed cabbage rolls to the pot, placing them close to one another in a spiral formation.

8- Cover with an oven-safe plate so they do not come apart while cooking.

9- Pour about 200ml of vegetable juice blend into the pot and then add water, enough to cover the cabbage rolls, making sure the liquid is levelled with the plate.

10- Cover the pot and cook on medium heat for 40 minutes.

11- Best served with a drizzle of olive oil and feta cheese.