Σαρμαδάκια με μαύρο λάχανο 
Stuffed Cabbage Rolls with Black Cabbage
Wishing you a great month with good health! 🍁🍁 November is my month because I have both a name day and a birthday (just saying 🤣🤣) 🎂🎂🥳🥳 I've made my child love Pontic food because both parents and grandparents are genuine Pontians 🤣🤣🤣🤣 I love stuffed cabbage rolls with black cabbage, a recipe my late grandmother taught me. My mom also cooks it, and I hope my daughter learns to make it too, so our traditions don't get lost.
Stuffed Cabbage Rolls with Black Cabbage
Wishing you a great month with good health! 🍁🍁 November is my month because I have both a name day and a birthday (just saying 🤣🤣) 🎂🎂🥳🥳 I've made my child love Pontic food because both parents and grandparents are genuine Pontians 🤣🤣🤣🤣 I love stuffed cabbage rolls with black cabbage, a recipe my late grandmother taught me. My mom also cooks it, and I hope my daughter learns to make it too, so our traditions don't get lost.
Cooking Instructions
- 1
Boil water and briefly dip the cabbage leaves in it, then set them aside. In a pot, sauté the onion and add the ground beef to brown. Then add the rice, which has been rinsed with water, and stir. Next, add the tomato sauce, spices, dill, and parsley.
- 2
Let it simmer just enough to absorb the liquids. Now take each leaf, trim the stems a bit, place 1 tablespoon of filling in the center, fold the sides inward, and roll it up to form a dolma.
- 3
In a pot, place the stems at the bottom with a bit of oil, and layer the stuffed rolls on top of each other. Fill with water until covered, squeeze in half a lemon, cover with a lid, and boil for 40 minutes. Be careful as they can stick; check the water level and add more if needed. Serve with tzatziki; my little one loves it. Enjoy your meal!
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