Rolling the leaves is easy to master. It's basically the same technique as rolling Dolmathes from grape leaves.
Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours, 35 minutes
Yield: About 25 rolls
- 1 – Medium Head Green Cabbage
- 1/2 pound ground lamb (or beef)
- 1/2 pound ground pork
- 1/2 cup short grain rice, uncooked
- 1 large onion, minced finely
- 1 tsp. ground cumin
- 1/2 tsp. fennel seeds
- 1 egg
- 1/2 cup chopped parsley
- 1/2 cup chopped fresh dill
- 2 tsp. salt
- 1/2 tsp. ground pepper
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup olive oil
- 1-1/2 cups tomato sauce
Remove the outer layers of the cabbage and discard. Turn the cabbage head over and using a sharp knife cut out as much of the core (stem) as you can. In a large soup pot, boil enough water to submerge the cabbage head. Boil the entire cabbage head for 10 – 15 minutes or until the leaves are nicely tender and can be removed easily.
In a large mixing bowl, combine all the ingredients EXCEPT for the tomato sauce and olive oil. Mix well and set aside.
Carefully remove the cabbage from the water and drain. Remove the leaves one by one being careful not to tear them.
On a flat surface, lay the cabbage leaf vein side up with the stem end towards you. Cut into the leaf stem to remove any thick spine remaining.
Depending on the size of your leaf, place a portion of stuffing mixture in the bottom center of the leaf. Leave room for the sides of the leaf to fold inwards toward the center.
Roll the cabbage leaf toward the top (away from you) making sure to press the stuffing in tightly. The rolling process is similar to rolling Dolmathes from grape leaves.
Add 1/2 cup olive oil to a Dutch oven or large flat-bottomed saucepan with lid. Place the cabbage rolls seam side down in the pan in tight rows. Try to fit as many in a single layer as possible.
Add the tomato sauce and enough water to barely cover the top of the cabbage rolls. Invert a heatproof plate on top of the cabbage rolls to keep them submerged during cooking.
Bring the liquid to a boil and then reduce the heat and simmer covered for approximately 1-1/2 to 2 hours or until the leaves are tender and the filling is cooked. Re-season with salt and freshly ground black pepper to taste.