Crispy Rice Stuffed Cabbage
Tender cabbage leaves wrapped around seasoned rice and herbs, pan-fried until edges crisp up. A vegetarian take on Greek lahanodolmades that skips the long simmer for a weeknight-friendly sheet-pan finish.
- Total time
- 18 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
- ½ head green cabbage
- 1.5 cups cooked white rice
- ¼ cup, chopped fresh dill
- 2 tbsp, chopped fresh mint
- 1 whole (juiced) lemon
- 2 tbsp olive oil
Instructions
- 1
Boil water in a pot. Carefully peel off 8 whole cabbage leaves and blanch them 3 minutes until pliable.
- 2
Pat leaves dry on a kitchen towel. Mix rice, dill, mint, lemon juice, salt, and pepper in a bowl.
- 3
Place 3 tbsp rice mixture at the center of each leaf. Roll tightly, tucking in the sides as you go.
- 4
Heat olive oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 5
Arrange rolls seam-side down in the skillet. Sear for 3 minutes until the bottom edges turn light golden.
- 6
Flip and sear the other side 2 minutes. Serve hot, drizzled with extra lemon juice if desired.
Tools you’ll need
- 12-inch skillet
- large pot
- mixing bowl
- kitchen towel
- cutting board
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