Ingredients with Measurements:
- 1 head of cabbage
- 1 cup of cooked rice
- 1/2 cup of crumbled feta cheese
- 1/2 cup of chopped Kalamata olives
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped scallions
- 1/4 cup of olive oil
- 1/4 cup of tomato paste
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the cabbage and cook for 10 minutes until the leaves are soft and pliable.
3. Remove the cabbage from the pot and let it cool.
4. In a mixing bowl, combine the cooked rice, feta cheese, Kalamata olives, parsley, dill, scallions, olive oil, tomato paste, lemon juice, salt, and black pepper.
5. Gently remove the cabbage leaves from the head, being careful not to tear them.
6. Place a spoonful of the rice mixture in the center of each cabbage leaf and roll it up, tucking in the sides.
7. Place the rolled cabbage leaves in a baking dish.
8. Pour the vegetable broth over the cabbage rolls.
9. Cover the dish with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes until the cabbage is browned and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 30g
Protein: 9g
Sodium: 1020mg
Fiber: 6g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or queso fresco.
- Kalamata olives can be substituted with green olives or capers.
- Fresh parsley, dill, and scallions can be substituted with dried herbs.
Variations:
- Add ground beef or lamb to the rice mixture for a meatier version.
- Use Swiss chard or collard greens instead of cabbage.
- Top the cabbage rolls with a dollop of sour cream or tzatziki sauce.
Tips and tricks:
- To make the cabbage leaves easier to remove, freeze the head of cabbage overnight and then thaw it before boiling.
- If the cabbage leaves tear, use toothpicks to hold them together.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Chopped fresh herbs, lemon wedges, or a drizzle of olive oil.
Pairings:
Serve with a side of roasted vegetables or a Greek salad.
Suggested side dishes:
Roasted vegetables, Greek salad, or garlic bread.
Troubleshooting advice:
If the cabbage rolls are too dry, add more vegetable broth before baking.
Food safety advice:
Make sure the cabbage is cooked thoroughly to avoid any risk of foodborne illness.
Food history:
Holishkes, also known as stuffed cabbage rolls, are a traditional Jewish dish that originated in Eastern Europe.
Flavor profiles:
Savory, tangy, and slightly salty.
Serving suggestions:
Serve the cabbage rolls as a main dish for dinner or as a side dish for a holiday meal.
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Region: Greek