20-Min Greek Cabbage Rolls with Herb Rice
Tender cabbage leaves stuffed with herby rice and wrapped in minutes—no slow-simmering required. Serve with steamed vegetables and a bright yogurt dipping sauce for an easy weeknight dinner that tastes restaurant-quality.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 12g
Ingredients
- ½ head green cabbage
- 1.5 cups cooked rice
- ½ cup fresh dill and parsley, chopped
- ½ cup feta cheese, crumbled
- ¾ cup plain yogurt
- 1 whole lemon
Instructions
- 1
Bring a pot of salted water to boil. Core the cabbage and carefully peel off 8–10 leaves, then soften them in boiling water for 3 minutes until pliable.
- 2
Drain leaves on paper towels. Mix cooked rice, dill, parsley, feta, salt, and pepper in a bowl until combined.
- 3
Lay one cabbage leaf flat, place 3 tablespoons rice mixture near the base, then roll tightly, tucking in the sides as you go.
- 4
Repeat with remaining leaves and filling. Arrange rolls seam-side down in a steamer basket over simmering water.
- 5
Cover and steam for 8 minutes until heated through. Meanwhile, whisk yogurt with lemon juice and a pinch of salt.
- 6
Serve rolls warm with yogurt sauce and steamed vegetables on the side.
Tools you’ll need
- large pot
- steamer basket
- paper towels
- mixing bowl
- whisk
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