Rice-Stuffed Cabbage

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Servings: 6 Difficulty: Intermediate
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Tender cabbage leaves stuffed with savory rice, eggs, and sweet raisins, served with a creamy lemon sauce.
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Rice-Stuffed Cabbage

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 679.3

Description

These Rice-Stuffed Cabbage rolls offer a delightful balance of savory and sweet flavors, characteristic of Middle Eastern cuisine. The filling combines fluffy half-cooked rice, binding eggs, aromatic grated onion, and plump seedless raisins for a textural contrast. The cabbage leaves are gently softened before stuffing, ensuring they remain tender without becoming mushy. Once rolled, they are lightly browned in butter for added depth of flavor. The dish is finished with a simple, tangy sauce made from boiling water, potato flour, lemon juice, sugar, and a hint of cinnamon. This comforting vegetarian side dish is perfect for family dinners or potlucks, offering a hearty yet light meal option. It pairs beautifully with grilled meats or can be enjoyed on its own with fresh bread.

Ingredients

Directions

  1. Pour boiling water over the cabbage head and let it soak for 10 minutes to soften the leaves.
  2. Carefully remove the top 18 leaves (use 24 if the leaves are small) and set aside.
  3. In a large bowl, beat the eggs and gradually mix in the grated onion, half-cooked rice, 1 teaspoon of salt, and half of the raisins.
  4. Place a heaping tablespoon of the filling mixture onto the center of each cabbage leaf.
  5. Fold the sides of the leaf over the filling and roll up tightly.
  6. Melt butter in a large casserole dish or skillet over medium heat.
  7. Lightly brown the sliced onions and the prepared cabbage rolls in the melted butter.
  8. Sprinkle the potato flour over the rolls and onions, stirring gently to coat.
  9. Add the remaining boiling water, lemon juice, sugar, cinnamon, and remaining salt.
  10. Cover and simmer on low heat for 30-40 minutes, or until the cabbage is tender and the rice is fully cooked.
  11. Serve hot, topped with a dollop of sour cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 679.3kcal
% Daily Value *
Total Fat 21.5g34%
Saturated Fat 12.3g62%
Cholesterol 141.4mg48%
Sodium 9905.2mg413%
Total Carbohydrate 118.5g40%
Dietary Fiber 6.1g25%
Sugars 74.7g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to prevent drying out.

Substitutions: You can use regular all-purpose flour instead of potato flour for thickening. Green cabbage works best, but savoy cabbage can also be used for a more tender texture.

Tip: If the cabbage leaves are too stiff, blanch them in boiling water for 2-3 minutes before rolling. Ensure the rice is partially cooked (al dente) before mixing so it finishes cooking in the sauce without becoming mushy.

Keywords: cabbage rolls, rice stuffing, middle eastern, vegetarian, raisins, lemon sauce, comfort food, side dish, stuffed vegetables, eggs, onion, butter, sour cream, cinnamon, healthy dinner, family meal
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