Greek Cabbage Rolls with Lemon & Potatoes

Ingredients

• 1 head (about 2 lbs) green cabbage
• 1 cup, cooked long-grain white rice
• ½ cup, chopped fresh herbs (dill, parsley, mint)
• 1 medium, finely diced yellow onion
• 2 cups vegetable broth
• 2 whole (juiced + wedges) lemon
• 1 lb, sliced 1/4-inch thick waxy potatoes

Instructions

1. 1

   Core the cabbage and place it in a pot of boiling water for 8 minutes until leaves soften. Remove, cool slightly, then peel off 8–10 leaves and chop the remaining cabbage.

2. 2

   Mix cooked rice with chopped herbs, diced onion, half the chopped cabbage, salt, and pepper in a bowl.

3. 3

   Lay a cabbage leaf flat, place 3 tbsp rice filling in the center, fold sides in, then roll tightly from bottom to top.

4. 4

   Heat olive oil in a large skillet over medium-high. Pan-fry potato slices in a single layer until edges curl, about 4 minutes per side. Transfer to a plate.

5. 5

   In the same skillet, arrange cabbage rolls seam-side down. Pour broth around them, add remaining chopped cabbage, cover, and simmer 12 minutes until tender.

6. 6

   Squeeze lemon juice over the rolls. Serve hot with potatoes and fresh lemon wedges on the side.

Tools you’ll need

• large pot (for boiling cabbage)
• large skillet or shallow pan (12-inch preferred)
• mixing bowl
• cutting board and knife

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