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Greek Cabbage Rolls                

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Interesting Info

Savory was the strongest cooking herb in Europe until international trade brought tropical spices and black pepper to this continent. Savory was considered an aphrodisiac by the Europeans.

Greek cabbage rolls

Greek Cabbage Rolls Recipe

Ingredients: 1 large head of cabbage, 1 lb. ground pork, 1 lb. ground beef, 3 cups of rice, 2-3 fresh sprigs of summer savory or 1 tsp. dry summer savory, 1 finely diced carrot, 1 chopped onion, 2 bay leaves, 4 Tbsp. olive oil, 1 Tbsp. paprika, 1/2 lemon, 1 Tbsp. chopped fresh parsley, salt and pepper to taste, 3 oz. tomato paste.

Recipe: Put the cabbage in a large pot of water with the lemon and some salt, and simmer it until soft, about 20 minutes. Cool down the cabbage under cold running water and peel the large leaves to use for the rolls. Keep the small and broken leaves as you will need them.
Heat the olive oil in a large skillet and saute the carrot, onion and bay leaves for 5 minutes. Add the rice and paprika, and cook until the rice turns translucent. Add the ground meat and stir with a wooden spoon to break it. When the meat is lightly browned, pour 2 cups of water and add the summer savory. Cook until the water is absorbed by the rice. Season the stuffing with salt and pepper to taste and remove it from the heat. Add the parsley to the stuffing and remove the bay leaves. Put a plate upside-down in a saucepan and cover it with some unneeded cabbage leaves. Pour 2 cups of water in the saucepan. With a spoon fill the cabbage leaves and roll them. Make them a little loose as the stuffing will grow during cooking. Arrange the stuffed cabbage rolls over the plate on the bottom of the saucepan, and throw some broken cabbage leaves in-between each layer of rolls. Mix the tomato paste with the same amount of water and pour it over the cabbage rolls. Cover the saucepan with a lid and simmer the cabbage rolls at medium-low temperature for about 35-40 minutes, or until the rice is ready.

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