Stuffed vegetables and leaf rolls
Cabbage leaves are wrapped around a ground meat and rice filling to make this hearty winter classic. These carefully rolled parcels are especially delicious served with garlic yogurt.
Core the cabbage and boil it in water until the leaves separate easily and are flexible enough to fold. Remove the leaves and trim down the thick center ribs.
Mix the ground meat, rinsed rice, onion, tomato paste, red pepper flakes, salt, and black pepper.
Cut the leaves into suitably sized pieces. Add a small amount of filling and roll them snugly but not too tightly. Do not overfill; the rice will expand as it cooks.
Line the bottom of a pot with the outer cabbage leaves and arrange the rolls snugly inside. Add the olive oil and hot water, weigh them down with an inverted plate, and simmer over low heat until the rice is tender.
Serve the cabbage rolls hot with garlic yogurt.
Remove the cabbage leaves from the boiling water while they are still firm enough to fold easily; overcooked leaves can tear as you roll them. Trim the thick center ribs. Contains ground meat; the yogurt served alongside contains milk. Allergen: Based on the ingredient list, this recipe contains milk and dairy products. Check packaged-product labels for other allergens.
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