Middle Eastern Cabbage Rolls


June 27, 2017

Middle Eastern Cabbage Rolls 0 0 5 0

A light meal / appetiser that can be enjoyed by those who love their zesty, lemony (sour) dishes. Served with Greek yoghurt is a must!

  • Prep: 20 mins
  • Cook: 4 hrs
  • 20 mins

    4 hrs

    4 hrs 20 mins

  • Yields: 4


1 Whole cabbage

500g Beef mince

2 cups washed Rice

4 cloves Garlic

1 tsp Salt

1 tsp Pepper

1/4 cup Pomegranate molasses (optional)

1/4 cup Lemon juice

1 cup Water


1Put cabbage in boiling water and soften leaves. Approximately 6 minutes

2Brown mince with salt and pepper for flavour

3Mix the prewashed rice with the mince. Add the tinned diced tomatoes (optional)

4A tablespoon of filling onto the cabbage leaf and roll.

5Lay in slow cooker bigger cabbage leaves creating a bedding like layer.

6Put in the rolled leaves and then on top drizzle lemon juice, pomegranate molasses (optional) salt and pepper and sliced garlic on each layer.

7And the top pour in 1/2 a cup of water, cover with cabbage leaves and cook on high 2.5-4 hours.

8Test one roll to see if rice is cooked to see if it's finished.

9Optional: put in oven to make it crispy, otherwise it can still be enjoyed straight from slow cooker.

10Serve with Greek yoghurt or cucumber yoghurt mint garlic sauce. (Add all ingredients to make the sauce)

11Enjoy 🙂

Submitted by Tania Akary


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