Cabbage Rolls

I love these charming cabbage rolls. I used to love helping my mother make them…they are a little fiddly, so it is nice to have someone to share the job.

My mother called these cabbage rolls ‘sarma’. I never did ask my mother why this was, but I do think this name comes from the Turkish language.

There are many ways of serving and preparing this meal. In Northern Greece these cabbage rolls are prepared using pickled cabbage (toursi) and pork mince, which is also lovely.

They are delicious served with the traditional avgolemono (egg and lemon sauce), Greek yogurt or, my favourite, simply a squeeze of lemon…served with some fresh, crusty bread and feta cheese, it makes a perfect meal.

Delicious… serve your favourite way.

• I large cabbage

• 750 grams minced beef

• 1 onion finely chopped

• 300 grams medium grain rice

• 1/3 cup finely chopped parsley

• 1 tablespoon tomato paste

• salt and pepper to taste

• 1 tablespoon olive oil

• egg and lemon sauce (optional)

Wash cabbage well and with a sharp knife carefully cut into the core and remove it. Place the cabbage into a large saucepan filled with water and bring to boil, simmer for 15 minutes. Remove carefully, drain and allow to cool. Start removing cabbage leaves one at a time when cool enough to touch and set aside. You can put the cabbage back into hot water if it becomes difficult to detach the leaves. Trim the hard stems of the leaves and cut into two or large enough to roll.

In a large bowl combine meat, onion, rice, parsley, seasonings, tomato paste and oil.

Line a large casserole dish with 2 or 3 cabbage leaves.

Place a cabbage leaf into the palm of your hand and place 1 tablespoon of the meat mixture in the leaf, fold bottom over it, sides in and roll up. Place in the casserole dish seam side down, repeat until all the mixture is finished. You may have more than one layer of cabbage rolls, make sure they are packed tightly.

Pour 1 cup hot water over and drizzle some olive oil.

Place a heavy plate upside down over the rolls to keep them in shape.

Simmer for about 45 minutes or until cooked.

When cool you can pour over egg and lemon sauce or if you prefer just a squeeze of lemon juice, which is what I prefer.