Stuffed Cabbage Rolls Without Meat

Ingredients:

For the cabbage rolls:

• 1 cabbage
• 400 g Carolina rice
• 1 bunch parsley or dill, finely chopped
• 1 bunch fresh green onions, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 ripe tomatoes, finely chopped (or 1 tbsp tomato paste diluted in a bit of water)
• 100 ml water
• Juice from 2 lemons
• Salt
• Pepper
• Olive oil

For the lemon sauce (avgolemono):

• Juice from 2 lemons
• 2 tbsp olive oil
• Broth from the cabbage rolls
• 1.5 tbsp cornstarch

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Instructions:

Preparing the cabbage:

1. With a sharp knife, carve the cabbage core inwards to create a hollow that helps soften all the leaves.
2. Place the cabbage in a pot with the hollow side down and cover with water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for another 5 minutes.
4. Turn off the heat, cover the pot, and let the cabbage cool so the leaves soften.
5. Remove the cabbage from the pot, place it on a tray, and carefully separate the leaves one by one.
6. Trim the thick center rib of each leaf and cut the leaves to your desired size.

Preparing the filling:

1. In a pot, heat olive oil and sauté the fresh onions, dry onion, garlic, parsley (or dill), and tomatoes.
2. Add the rice and sauté for 2 minutes, then add water, salt, and pepper. Stir continuously until the water is absorbed.
3. Remove from heat and let the filling cool slightly.

Assembling the rolls:

1. Line the bottom of a pot with 2 cabbage leaves or the leftover tender cabbage ribs.
2. Take one cabbage leaf, place a heaping tablespoon of the rice mixture in the center, and roll tightly. Repeat for all the leaves.
3. Arrange the rolls snugly in the pot. Place a deep plate on top of the rolls to keep them in place.
4. Cover with water, add a bit of salt, and simmer over medium heat for 40–45 minutes until the cabbage leaves and rice are tender. Ensure there’s some broth left for the lemon sauce.

Making the lemon sauce:

1. In a bowl, combine the broth from the rolls, olive oil, lemon juice, and cornstarch. Whisk until the cornstarch dissolves.
2. Pour the mixture over the cabbage rolls in the pot and simmer for another 5 minutes until the sauce thickens.

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Soft, flavorful, and drenched in a velvety lemon sauce, these vegetarian cabbage rolls are a comforting and wholesome dish. Perfect for any occasion, they showcase the simplicity and richness of traditional Mediterranean cooking. Enjoy!

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