Cabbage rolls in grape leaves with rice and onions
6 servings
80 minutes
Cabbage rolls in grape leaves with rice and onions are a refined dish of Greek cuisine rooted in ancient Mediterranean traditions. Light, aromatic, and tender, they represent a harmonious blend of simple ingredients enriched with the freshness of mint and the tanginess of lemon juice. The delicate grape leaves give the dish a characteristic velvety texture, while the filling of rice, onions, and herbs reveals a richness of flavor nuances. This dish is perfect as an appetizer or light lunch, especially when paired with yogurt sauce. Cabbage rolls are not just food but a symbol of hospitality and family traditions passed down through generations.
1
Pour boiling water over cleaned and washed grape leaves and cool them down.
- Grape leaves: to taste
2
Mix all the above ingredients except for the lemons, wrap the resulting filling in grape leaves, giving them an elongated shape.
- Onion: 360 g
- Vegetable oil: 1 glass
- Chopped green onion: 70 g
- Rice: 0.5 glass
- Fresh mint: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Place several leaves at the bottom of the pot and arrange the cabbage rolls on top in rows. Cover them with a heavy plate upside down to keep them from opening during cooking.
4
Then pour with lemon juice and fill with water to the top. Cook on low heat until all the water evaporates.
- Lemon: 0.5 piece
5
Let them cool and arrange on plates.
