Greek Cabbage Rolls with Herbs & Rice

Ingredients

• 1 head green cabbage
• 1.5 cups cooked white rice
• ¼ cup fresh dill, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 whole lemon (juiced + zested)
• 1.5 cups vegetable broth
• 2 tbsp olive oil

Instructions

1. 1

   Cut the core from the cabbage. Boil the whole head in salted water for 8 minutes until leaves soften.

2. 2

   Carefully peel away 8 large leaves and drain on paper towels. Chop remaining cabbage into 1-inch pieces.

3. 3

   Mix rice, dill, mint, lemon zest, and a pinch each of salt and pepper in a bowl.

4. 4

   Place 2 tbsp filling on the stem end of each leaf, roll tightly, and tuck in the sides.

5. 5

   Scatter chopped cabbage in a skillet with oil. Arrange rolls seam-side down on top in a single layer.

6. 6

   Pour broth and lemon juice over the rolls. Cover and simmer for 12 minutes until rolls are tender.

Tools you’ll need

• large pot
• 12-inch skillet with lid
• bowl
• kitchen knife
• paper towels

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