Greek Style Stuffed Cabbage Rolls with Lemony Dill Sauce

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Ingredients:

For The Filling:

  • 1 pound ground turkey, or tofu/vegetarian alternative

  • 1 leek chopped

  • 1/2 small onion, chopped

  • 1/2 cup carrots or golden beets, diced very small

  • 6 tablespoons olive oil

  • a handful of fresh dill chopped

  • a handful of fresh parsley chopped

  • 1 cup cooked brown rice or other grain (quinoa or millet work well)

For The Cabbage Rolls:

  • 1 large cabbage, 16 leaves removed 

  • 1/2 cup extra virgin olive oil

For The Lemon Dill Sauce:

  • 1/2 cup  olive oil

  • 1/4 cup honey 

  • 2 Tablespoons Dijon mustard 

  • 1/2 cup lemon juice

  • 2 Tablespoons dried dill weed 

  • 2 Tablespoons garlic powder OR 8 cloves fresh garlic, minced

  • 2 teaspoons salt

Instructions:

For The Filling:

  • Heat a good splash of olive oil in frying pan over high heat. 

  • Add the onions, leek, carrots/beets,  and cook until softened-about 6 minutes. 

  • Then add ground meat, combine well and cook until done-about 8-10 minutes. Remove from heat and set aside.

For the rolls:

Fill a deep saucepan with water and bring to a boil.  Place cabbage rolls in water for about  1 minute to allow to soften.  Remove with tongs and set aside to cool. 

When ready to assemble, place a large spoonful of filling in the middle of each leaf.  

Fold sides in and then roll like a burrito. Place in baking pan seam side down.


Sauce:

Whisk ingredients together in bowl. 

Take about 1/2 cup water from the boiling pot and pour it over the cabbage rolls. Drizzle with sauce and 

bake in over for about 10 minutes until heated through


Jenny Breen