Vegetarian Cabbage Rolls (Lahanodolmades)
Tender cabbage leaves wrapped around herbed rice and feta—a classic Greek comfort dish. Simmered in tomato broth until mellow, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 medium head green cabbage, whole head
- 1 cup rice (white or brown)
- ¾ cup feta cheese, crumbled
- 1 can (14.5 oz) canned crushed tomatoes
- 2 tablespoons (or 1 tsp if dried) fresh dill (or dried dill)
- 1 to taste salt and pepper
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking the surface constantly.
- 2
Carefully place the whole cabbage head in the boiling water and use tongs to hold it under for 2 minutes, then flip it over and hold it under for another 2 minutes, so the outer leaves soften.
- 3
Remove the cabbage with tongs and place it on a cutting board. Once cool enough to touch, peel away one softened outer leaf at a time by gently tugging from the stem end; set aside on a plate.
- 4
Repeat steps 2 and 3 if needed to get 8 pliable leaves (if leaves tear slightly, that is fine—just use them). You do not need every leaf; stop when you have enough.
- 5
In a medium bowl, combine the rice, crumbled feta, fresh dill (or dried dill), and a pinch of salt and pepper. Stir with a wooden spoon until the mixture is evenly blended.
- 6
Lay one cabbage leaf flat on the cutting board with the stem end pointing toward you. Place 2 to 3 tablespoons of the rice mixture in the center, closer to the stem end than the tip.
- 7
Fold the left edge of the leaf over the filling, then fold the right edge over the filling so they overlap slightly in the middle, like closing an envelope.
- 8
Starting from the stem end, roll the leaf away from you tightly around the filling until you reach the leaf tip, creating a snug cylinder. Set seam-side down on a clean plate.
- 9
Repeat steps 6 through 8 with the remaining leaves and filling until all are rolled.
- 10
Pour the crushed tomatoes (including all juice) into a large, wide skillet or Dutch oven over medium heat. Stir in a pinch of salt and pepper.
- 11
Arrange the cabbage rolls seam-side down in the tomato sauce, leaving a little space between each one so the sauce can bubble up around them.
- 12
Bring the sauce to a gentle simmer—you'll see small bubbles breaking the surface. Reduce heat to medium-low and cover with a lid or foil.
- 13
Simmer gently for 15 minutes, undisturbed. The cabbage should turn olive-green and tender, and the rice should be nearly cooked through.
- 14
Remove the lid and taste the sauce; add more salt and pepper if needed. Serve the rolls warm in shallow bowls with plenty of sauce spooned on top.
Tools you’ll need
- large pot (6 qt or bigger)
- tongs
- cutting board
- medium bowl
- wooden spoon
- large skillet or Dutch oven (12 inches or wider)
- lid or foil to cover the skillet
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