Servings: 0
INGREDIENTS
- 1 whole white cabbage
Filling:
- 2 cups/400 grams round/jasmine rice
- 1 large white onion
- 4 garlic cloves
- A handful of parsley, cilantro, and mint
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground nutmeg
- 1 teaspoon garlic powder
- ½ lemon, juiced
Sauce (mix in a bowl):
- 2 cups/480 milliliters boiling water
- ¼ cup/60 milliliters olive oil
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 lemon, juiced
INSTRUCTIONS
- Finely chop the onion, garlic, and herbs in a food processor. Mix well in a bowl with the rice and spices.
- Cut the edges of the cabbage and create a square shape. Separate the leaves and cook for 5 minutes in boiling water. You can also cook the whole cabbage and then separate the leaves.
- Place the filling in the bottom part of each cabbage square, leaving about 2 cm (0.8 inches) on each side for folding. Fold both sides of the leaf inward and roll up to close the leaf. Line a nonstick pot with parchment paper and arrange the stuffed cabbage tightly in layers. I made three layers. Pour the sauce over the stuffed cabbage, cover with parchment paper, and then with a lid.
- Bake in a preheated oven, static program, at 340°F (170°C) for 2 hours.
- Remove and let cool for 15 minutes. Turn onto a serving plate and enjoy!