Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean with this delectable selection of stuffed cabbage rolls. Stuffed cabbage is a cherished dish in this region and holds a special place in the hearts of many. Each recipe presented in this article showcases unique cultural nuances and culinary artistry, taking you on a gastronomic adventure.
From the tangy flavors of Greek Yalanchi to the hearty richness of Turkish Lahana Sarmasi, these recipes offer a symphony of taste experiences. Discover the vibrant flavors of Lebanese Malfouf Mahshi, where minced meat, rice, and aromatic spices mingle harmoniously within tender cabbage leaves. Unearth the secrets of Cypriot Koupepia, a symphony of flavors where fragrant herbs, tangy lemon, and succulent minced meat dance together.
As you delve into this collection, you'll also find the comforting embrace of Armenian stuffed cabbage rolls, where the delicate balance of sweet and sour notes creates a dish that warms the soul. And for a vegetarian twist, explore the delights of Romanian Sarmale de Post, where a savory filling of rice, vegetables, and herbs takes center stage.
With step-by-step instructions and a treasure trove of tips and tricks, this article equips you to recreate these Mediterranean culinary gems in the comfort of your own kitchen. So, gather your ingredients, ignite your culinary passion, and prepare to savor the enticing flavors of these Mediterranean stuffed cabbage rolls.
FISH AND COUSCOUS STUFFED MEDITERRANEAN CABBAGE ROLLS
An interesting twist on stuffed cabbage rolls which I happen to love. Last year on vacation, it was the last day and trying to use up all our food; a box of couscous, tilapia, cabbage, and a few pantry items, and the dish was born. Now I have refined it a bit, but over all, this was it. It turned out so good, I make it all the time. Tender white fish, couscous, Mediterranean flavors and vegetables wrapped in cabbage with a rich artichoke and tomato sauce. Just like any cabbage rolls, it takes a little bit of work to wrap them all up, but 30 minutes baked in the oven and they are perfect. Serve with a creamy potato and parsnip soup to start off dinner, and crunchy bread to go along with the cabbage rolls and you have a great Sunday dinner.
Provided by SarasotaCook
Categories One Dish Meal
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Homemade Greek Seasoning -- You can make a batch of this up and put in a small spice jar. Once you try this, you will always keep some on hand.: 1 1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic. Options, you can add some lemon pepper, or marjoram, but that is my favorite combination that I use.
- Cabbage -- In a large pot, bring salted water up to a boil and add the cabbage. Blanch, or cook the cabbage just until the leaves are tender or no longer stiff and easy to work work. It should take about 3-4 minutes. Now don't get rid of that water, just turn it off for now. Once the cabbage is cool enough to handle remove the outer leaves, the ones that are soft and no longer stiff. As you get in to the smaller leaves they will be stiffer, so heat up the water to a boil and put the cabbage back in to finish blanching the remaining cabbage, just another 2-3 minutes. Once cool, take off the leaves.
- Set all the leaves off to the side to cool. And don't worry if they are all different sizes, that is just the way stuffed cabbage is. Each stuffed leaf will be a bit different.
- NOTE: Don't throw that water out yet. We use it one more time.
- Fish -- Now you can use a variety of methods, but since you already have hot boiling water from the cabbage, why get rid of it. I simply put a steamer basket (or you can use a colander or even a strainer; I have even used a small grate) over the top, cut my fish fillets into 3" pieces, easier to work with, and add to the steamer basket. Put a lid or foil over the top and just cooked until slightly tender, but not too long. Usually 4-5 minutes is all you need. Remove and let cool.
- Couscous -- Now you can use your favorite brand. Simply follow the directions on the package. My method is to bring a bowl of water up to a boil in the microwave. Remove, add the couscous, cover with plastic wrap and you are done. You want approximately 1 1/2 cups cooked couscous, a little more or less is fine. Just set to the side.
- Vegetable Filling -- In a medium saute pan, heat to medium high and add the olive oil. Add the peppers, onion, celery, and garlic and cook 3-4 minutes until the vegetables begin to soften and the onion gets opaque. Then add in the scallions, parsley, Greek seasoning and olives and just stir to combine all the flavors. Remove to the side.
- Fish filling -- Take you fish and use your fork to flake the fish. I just roughly flake it, it will fall apart as you mix it with the other ingredients. To the couscous, just remove the plastic wrap or fork to "fluff up." Then add the fish, sauteed vegetables, lemon juice and zest, and the egg to the couscous. Mix well. Your filling is done.
- Sauce -- The sauce can simmer as you roll your cabbage leaves. In a medium to large pot bring to medium heat and add the olive oil and then the onions and garlic. Cook for just 2-3 minutes until the onions begin to soften. Deglaze the pan with the white wine and then add in the tomatoes and Greek seasoning. Stir well and then add in the artichoke hearts. Just reduce the heat to low and let it simmer.
- Rolls -- Now the fun part. Lay out the cabbage leaves and put a good spoon of the couscous mixture to the center of the leaf. I fold one end over (the smaller end), then tuck in the 2 sides, and finish rolling. Just like you would make a sandwich wrap. Secure with a toothpick and you are done.
- If you have any filling left, don't throw it out. Save it and reinvent it. Add some feta cheese and fresh tomatoes and serve as a cold salad over a bed of lettuce or stuff in a tomato for a quick healthy lunch or dinner.
- Casserole -- I like to bake mine in a large casserole dish, I add all the cabbage leaves and then top with the simmered tomato and artichoke sauce. In a 350 degree oven, cover and bake 30-40 minutes until the cabbage is very tender and all the filling reheats.
- Serve -- Make sure to serve 2-3 leaves per person and top with extra tomato sauce and the black olives as a garnish. Some crusty bread and you have a great dinner. I love to start with a bowl of creamy potato soup, I made earlier, so just reheat. It makes a nice Sunday Comfort Food Meal for a cold chilly day.
MEDITERRANEAN STUFFED CABBAGE ROLLS
I love stuffed cabbage. I have made them with turkey, beef, chicken, all vegetables ... so I figured I would try a little twist on the traditional and go for a bit of a Mediterranean flavor.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cabbage -- I like to blanch my cabbage just in the microwave. Remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. I do about 15 leaves at a time. It is quick and easy. If you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. You just want the leaves soft enough to roll but not cooked. Cool once soft so they are easier to handle.
- Filling -- In a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. Stir well until everything is combined. Add the lamb and mix until combined.
- Time to roll up the cabbage -- Add a tablespoon or two to the cabbage leave and roll, folding in the sides. Secure with a tooth pick. Add to either a large pot for stove top cooking or a crock pot. Personally I love the crock pot for this. They both work equally as good.
- The sauce -- Add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. Cook on medium low on the stove for 2 hours. Or in the crock pot on low for 6-8 hours depending on the size of your crock pot.
- Serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.
Nutrition Facts : Calories 358.3, Fat 14.7, SaturatedFat 5.7, Cholesterol 69.9, Sodium 321.9, Carbohydrate 32.9, Fiber 5.8, Sugar 8.9, Protein 17.9
Tips:
- Selecting the right cabbage is crucial: Choose a firm, compact cabbage with tightly packed leaves. It should feel heavy for its size.
- Blanching the cabbage leaves makes them pliable and prevents them from cracking when rolling.
- To achieve a juicy and flavorful filling, finely chop the vegetables and herbs to ensure even distribution throughout the mixture.
- When mixing the filling, combine the ingredients gently to avoid overworking and compromising the texture.
- Rolling the cabbage rolls tightly ensures they hold their shape during cooking and prevents the filling from spilling out.
- Using a combination of beef and pork mince adds depth of flavor to the filling.
- The tomato-based sauce provides a tangy and rich accompaniment to the cabbage rolls.
- Baking the cabbage rolls in the oven allows for even cooking and prevents the sauce from splattering.
- Garnish with fresh parsley or mint for a vibrant pop of color and an extra layer of flavor.
Conclusion:
Mediterranean stuffed cabbage rolls are a delectable and satisfying dish that combines the best of Mediterranean flavors. The tender cabbage leaves enveloping the flavorful filling create a harmonious balance of textures and tastes. Whether served as a main course or as part of a mezze platter, these cabbage rolls are sure to impress and delight. This recipe provides a detailed guide to making authentic Mediterranean stuffed cabbage rolls, ensuring a successful and enjoyable cooking experience. Embrace the culinary journey and indulge in the vibrant flavors of this beloved dish.
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