These vegetarian stuffed cabbage rolls are filled with Greek flavor. Theyre so comforting and delicious that you wont even notice that theyre meatless! They taste so good the following day so like I always say, make a big batch and enjoy it all week long.Make them in TOMATO SAUCE: https://youtu.be/Da5A36UNKWkPrintable Recipe: https://www.dimitrasdishes.com/greek-stuffed-cabbage-rolls-vegetarian/Ingredients1 large green cabbage, cored1 medium onion, finely chopped3 garlic cloves, grated2 cups Basmati rice or any long-grain rice, rinsed and soaked in cool water2 teaspoons dried dill1 bunch fresh parsley finely chopped1 tablespoon finely chopped mint, optional2 teaspoons salt1/2 teaspoon cracked black pepper, or to taste1/2 cup olive oil1/4 - 1/2 cup of lemon juice1 heaping teaspoon of cornstarch5-6 cups water or vegetable brothOptional Filling Ingredients:1 cup finely chopped mushrooms, sauted2 cups diced tomatoes diced zucchini, eggplant, and/or bell pepperstoasted pine nutsraisins or cranberriesInstructionsBring a pot of water to a boil and add a teaspoon of salt. Place the cabbage in the boiling water cored side down. Cover the pot and boil for 15 minutes. Remove the outer leaves of the cabbage (that have softened) with tongs and place them in a colander to drain. Set aside to cool slightly while the filling is made.Cook the onion with a quarter cup of olive oil over medium heat until soft and golden. About 8 minutes. Season with a pinch of salt.Add the garlic to the pan and warm through for a few seconds then, remove the pan from the heat.Drain and discard the water from the rice and add the rice to a mixing bowl. Add the cooked onion and garlic mixture to the rice along with the herbs, salt, pepper, and 2-3 teaspoons of lemon juice. Toss to combine.To assemble the cabbage rolls, lay the leaves flat on a work surface and place a heaping tablespoon full of the filling in the center. Fold the sides of the leaf over the filling and the bottom as well then, roll up.Line the bottom of the pot with the leftover cabbage leaves. Layer the cabbage rolls seam-side down in the pot. Keep them snug together.Drizzle a quarter cup of olive oil over the rolls and season lightly with salt.Invert 2 plates on top of the rolls to keep them weighed down so that they don't unroll during cooking.Pour 4-6 cups of water or vegetable broth on top. They should be immersed in liquid.Bring the pot to a boil and then reduce the heat to medium-low and cook for 45 minutes to an hour or until the rice is fully cooked and the rolls are fork-tender.In a small bowl combine the remaining lemon juice with the teaspoon of cornstarch and whisk together until smooth.Add the lemon mixture to the pot and shake the pot gently to distribute the lemon evenly. Cook over medium heat for 3-4 minutes and serve with some lemon wedges and toasted bread. Enjoy!Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
