Stuffed Cabbage Leaves

Name: Stuffed Cabbage Leaves
Yield: Serves Four
Ingredients: 1–2 large green cabbages, total weight about 1.6–2 kg/3½–4½ lb; 115 g/4 oz/generous ½ cup long grain rice; salt and ground black pepper; juice of 1½ lemons; 2 eggs; 90 ml/6 tbsp extra virgin olive oil; 45–60 ml/3–4 tbsp chopped fresh dill; 15 ml/1 tbsp cornflour (cornstarch); 250 ml/8 fl oz beef stock; 500 g/1¼ lb minced (ground) lamb, beef, or a mixture of lamb and beef; 30 ml/2 tbsp chopped fresh flat leaf parsley; 1 large onion, roughly grated; 1 egg, lightly beaten

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

In the years before the potato was brought from the New World and embraced by Eastern European Jews, cabbage was ubiquitous in the foods of the Jewish communities living in those cold northerly climes. This is a quick version of a sumptuous appetizer that is perfect for any time of year, and easily adapted to suit a vegetarian diet.

Ingredients

115 g/4 oz/generous ½ cup long grain rice
1–2

Starter
Gluten-free

Method

Soak the rice in cold water for 10 minutes, then drain, rinse it under cold water and drain again. Core the cabbages and strip off the outer leaves. Rinse these and set them aside. Peel off the inner leaves, cutting off more of the core as you proceed. When you reach the hard heart, stop peeling. Set the cabbage hearts aside.