Feta and Lemon Cabbage Rolls with Coriander Tzatziki ππΏ
Overview:
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 8 cabbage rolls
Description:
In this innovative twist on a classic Greek dish, we’re substituting traditional vine leaves with cabbage leaves, resulting in a delightful fusion of flavors. The tanginess of feta cheese pairs perfectly with the zesty freshness of lemon, all wrapped up in tender cabbage leaves. And to elevate the experience, we’re serving it with a refreshing coriander tzatziki. Whether you’re looking for a weeknight dinner or a special European-inspired meal, these cabbage rolls are sure to impress!
Ingredients:
- 8 cabbage leaves
- 1 cup basmati rice
- Zest of 1 lemon
- 4 spring onions, finely chopped
- 1/3 cup pine nuts
- 3 tablespoons olive oil
- 4 tablespoons chopped mint
- 1 tablespoon fresh thyme leaves
- 1/2 cup crumbled feta cheese
- 1 vegetable stock cube
- Juice of 1 lemon
- Salt and pepper to taste
For the Coriander Tzatziki:
- 1 cucumber
- 2 cloves garlic
- 1/2 cup Greek yogurt
- Handful of fresh coriander (cilantro), chopped
- Extra virgin olive oil
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 325Β°F (170Β°C). |
| 2 | Prepare the cabbage leaves by placing them in a bowl and covering them with boiling water. Let them sit for 10 minutes to soften. |
| 3 | Cook the basmati rice by placing it in a pan with 2 cups of water. Bring it to a boil, then reduce the heat, cover, and simmer for 5 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. |
| 4 | In a frying pan, heat 1 tablespoon of olive oil. Add the pine nuts, spring onions, and lemon zest. Cook briefly until the onions are softened. Transfer the mixture to a bowl. |
| 5 | Combine the partially cooked rice with the pine nut mixture. Add the chopped mint, thyme leaves, and crumbled feta cheese. Season with salt and pepper, then mix well. |
| 6 | Assemble the cabbage rolls by placing a cabbage leaf on a work surface, smooth side down, with the stem end facing you. Add a scoop of the filling in the center. Fold the sides of the cabbage leaf over the filling, then fold the end nearest to you over the filling, and roll it up tightly. Place the rolls in a shallow oven-proof dish, seam side down. |
| 7 | Prepare the stock by dissolving the vegetable stock cube in 1 cup of hot water. Stir in the lemon juice and 1 tablespoon of olive oil. Pour the stock over the cabbage rolls, then cover the dish with foil, making slits for steam to escape. |
| 8 | Bake the cabbage rolls in the preheated oven for 30 minutes, or until the liquid has been absorbed and the rolls are tender. |
| 9 | While the cabbage rolls are baking, make the coriander tzatziki. Peel and crush the garlic cloves with a little salt. Grate the cucumber and squeeze out any excess water. Mix the garlic, cucumber, chopped coriander, and Greek yogurt together. Drizzle with extra virgin olive oil before serving. |
| 10 | Serve the hot, warm, or cold cabbage rolls with the coriander tzatziki on the side. Enjoy! |
Nutritional Information (Per Serving):
- Calories: 239.2
- Fat: 13.4g
- Saturated Fat: 3.6g
- Cholesterol: 15.1mg
- Sodium: 165.2mg
- Carbohydrates: 25.8g
- Fiber: 3g
- Sugar: 4.1g
- Protein: 6.6g
Recipe Notes:
- If you can’t find cabbage leaves, you can use vine leaves for a more traditional flavor.
- Store-bought tzatziki can be used to save time, but homemade tzatziki is recommended for the best flavor.
- These cabbage rolls can be enjoyed hot, warm, or cold, making them a versatile dish for any occasion.
