1. Cook the cabbage: Place a whole cabbage in a pot of water and cook for 20 minutes until soft. Alternatively, cook individual leaves for 5 minutes. 2. Prepare the yogurt sauce: Combine full-fat Greek yogurt, lemon juice, oil, salt, and pepper in a bowl. Add finely chopped dill and mix well. Refrigerate the sauce to allow the flavors to develop. 3. Drain the cooked cabbage: Remove the cabbage from the pot, let it cool, and drain off excess water. 4. Finely chop dill: Remove the leafy ends from the dill stalks and chop them finely. 5. Finely dice the onion: Cut the onion into small pieces to ensure proper cooking and avoid chunky bites. 6. Prepare the bird’s eye chili: Finely dice the chili, removing the seeds for milder heat. 7. Develop flavor: In a saucepan, sauté the onion for a minute, then add the chili and sauté for another minute. Add cumin and laos powder, stir for 30 seconds, and season with salt and pepper. Let it cool. 8. Peel cabbage leaves: Gently peel off the softened cabbage leaves, starting with the outermost ones, and set them aside. 9. Remove stem: Cut out the thick, hard stem from each cabbage leaf to facilitate rolling. 10. Make the filling: In a large mixing bowl, combine the minced meat, chopped dill, and the cooled onion and spice mixture. Mix well without over-kneading. 11. Assemble the rolls: Take a cabbage leaf, place a portion of the meat mixture on it, shape it into a log, and roll it up. Repeat for the remaining leaves and filling. 12. Cook the rolls: Prepare vegetable stock by dissolving a stock cube in boiling water. Place the rolls in a large pan, pour the stock over them, and cover with a lid. Simmer for about 15 minutes or until fully cooked. 13. Serve: Use a slotted spoon to remove the rolls from the pan, allowing excess broth to drain. Serve the rolls with yogurt sauce on top or on the side.
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Ingredients Cabbage Rolls (6 servings)
1 White Cabbage
1kg / 2.2lbs Minced Meat (beef and pork)
10g / ⅓oz Fresh Dill
80g / 2.8oz Onion
1 Bird’s Eye Chili
2tsp Laos Powder
1tsp Cumin Powder
2tsp Sea Salt
1tsp Freshly ground Pepper
2tbsp Oil
1 vegetable stock cube
Nutrition Cabbage Rolls (per serving)
4g Carbs
33g Protein
31g Fat
446 kcal
Ingredients Yogurt Sauce (6 servings)
200g / 7oz Full fat Greek yogurt
5g / 0.18oz Fresh Dill
1tbsp Lemon Juice
1tsp oil
1/8tsp Sea Salt
1/8tsp Freshly ground Pepper
Nutrition Yogurt Sauce (per serving)
1.5g Carbs
1g Protein
4g Fat
51 kcal
Instructions
1. Cook the cabbage: Place a whole cabbage in a pot of water and cook for 20 minutes until soft. Alternatively, cook individual leaves for 5 minutes.
2. Prepare the yogurt sauce: Combine full-fat Greek yogurt, lemon juice, oil, salt, and pepper in a bowl. Add finely chopped dill and mix well. Refrigerate the sauce to allow the flavors to develop.
3. Drain the cooked cabbage: Remove the cabbage from the pot, let it cool, and drain off excess water.
4. Finely chop dill: Remove the leafy ends from the dill stalks and chop them finely.
5. Finely dice the onion: Cut the onion into small pieces to ensure proper cooking and avoid chunky bites.
6. Prepare the bird’s eye chili: Finely dice the chili, removing the seeds for milder heat.
7. Develop flavor: In a saucepan, sauté the onion for a minute, then add the chili and sauté for another minute. Add cumin and laos powder, stir for 30 seconds, and season with salt and pepper. Let it cool.
8. Peel cabbage leaves: Gently peel off the softened cabbage leaves, starting with the outermost ones, and set them aside.
9. Remove stem: Cut out the thick, hard stem from each cabbage leaf to facilitate rolling.
10. Make the filling: In a large mixing bowl, combine the minced meat, chopped dill, and the cooled onion and spice mixture. Mix well without over-kneading.
11. Assemble the rolls: Take a cabbage leaf, place a portion of the meat mixture on it, shape it into a log, and roll it up. Repeat for the remaining leaves and filling.
12. Cook the rolls: Prepare vegetable stock by dissolving a stock cube in boiling water. Place the rolls in a large pan, pour the stock over them, and cover with a lid. Simmer for about 15 minutes or until fully cooked.
13. Serve: Use a slotted spoon to remove the rolls from the pan, allowing excess broth to drain. Serve the rolls with yogurt sauce on top or on the side.
Enjoy your delicious homemade cabbage rolls!