Cabbage Rolls in Olive Oil
The winter roll: blanched cabbage leaves around spiced rice, cooked with lemon.
- Time
- 100 minutes
- Serves
- 6
- Level
- Hard
- Cuisine
- Turkish
Directions
- Core the cabbage and blanch the whole head for 10-12 minutes; separate the softened leaves one by one.
- Shave down the thick ribs of each leaf with a small knife.
- Soften the onion and pine nuts in half the olive oil; add the rice and stir for 3 minutes.
- Add the currants, spices, salt and sugar; cook with half a cup of hot water until absorbed. Stir in the dill.
- Once cool, place a teaspoonful on each leaf, fold in the sides and roll tightly.
- Line the pan with spare leaves and lemon slices, then pack the rolls in snugly.
- Pour over the remaining oil and lemon juice, add hot water to cover and set a plate on top.
- Cook over low heat for 55-60 minutes; cool in the pan before serving.
Rate this recipe
No ratings yet — be the first.
One rating per visitor; you can change yours at any time. Ratings are real reader votes — no seeded or default scores.
Related
Recipe
Open Olive Flatbread (Pide)
Black Sea style open flatbread topped with black olives, cheese and oregano — the smell fills the house as it bakes.
Recipe
Artichoke Heart Salad with Olives
A five-minute meze: artichoke hearts, black olives and a lemon-olive oil dressing.
Recipe
Stuffed Courgette Flowers in Olive Oil
The Aegean's most delicate dolma: courgette flowers filled with spiced rice and cooked gently.
Recipe
İmam Bayıldı (Stuffed Aubergines in Olive Oil)
The best-known of all olive-oil dishes: aubergines stuffed with onion and tomato, baked slowly.