Authentic home cooking from Greece, with US measurements. 
Vegan Stuffed Cabbage Rolls with Leek
A traditional dish from Greek cuisine, delicious and satisfying in its vegan version.
Vegan Stuffed Cabbage Rolls with Leek
A traditional dish from Greek cuisine, delicious and satisfying in its vegan version.
Open in Cookpad AppSteps
- 1
Use a sharp, pointed knife to remove the core from the base of the cabbage. Insert the knife deeply and cut around the core.
- 2
Place the cabbage, core side down, in a large pot filled with enough water to cover it. Boil for 10 minutes. Remove the cabbage from the pot and place it in a colander to cool. This will make it easy to separate the leaves. Once separated, cut the leaves to your desired size, trim off the tough parts, and set them aside. You can do this step a day ahead and refrigerate the leaves.
- 3
In a deep skillet, sauté the onion, leek, and green onions in 1/2 cup olive oil for 10 minutes. Add the rice, salt, pepper, mint, dill, and oregano, and stir for 3-4 minutes.
- 4
Add 1 cup of water, then turn off the heat. Let the filling rest and cool slightly.
- 5
Line the bottom of the pot you’ll use with some cabbage leaves and the tough parts you set aside, to prevent the rolls from sticking. Roll the cabbage leaves with the filling and arrange them in the pot until you use up all the leaves. Pour in the remaining olive oil, add salt and pepper, and cover with a heavy plate to keep the rolls from opening while cooking. Add enough water to just cover the plate and simmer for 1 hour.
- 6
Let the cabbage rolls rest for 15 minutes before serving. Serve with lemon.
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