Greek-style Stuffed Cabbage Rolls

Ingredients

In the original Norwegian dish, Kumpe fra Agder, the cabbage rolls are typically filled with a mixture of ground pork, beef, and rice, and are served with a creamy white sauce. In this Greek-inspired adaptation, we use ground beef as the main protein and incorporate Mediterranean flavors such as garlic, oregano, and lemon zest. The tomato sauce adds a tangy element that complements the flavors of the filling. This adaptation brings a fresh and vibrant twist to the traditional Norwegian dish, infusing it with the essence of Greek cuisine. We alse have the original recipe for Kumpe fra Agder, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato passata 2 cups (470ml) tomato passata
• 1 tablespoon olive oil 1 tablespoon olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage head and blanch them in the boiling water for 2-3 minutes, until they become pliable. Remove and set aside.
2. 2.
   In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dried oregano, lemon zest, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a blanched cabbage leaf and place a spoonful of the filling mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
4. 4.
   Heat olive oil in a large skillet over medium heat. Place the stuffed cabbage rolls seam-side down in the skillet and cook for 2-3 minutes until lightly browned.
5. 5.
   Pour the tomato passata over the cabbage rolls, cover the skillet, and simmer for 30-40 minutes, until the cabbage is tender and the flavors have melded together.
6. 6.
   Serve the Greek-style Stuffed Cabbage Rolls hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — Make sure to blanch the cabbage leaves until they are pliable but not overly cooked, as they will continue to cook while simmering with the filling.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Tomato passata — If tomato passata is not available, you can substitute it with tomato puree or crushed tomatoes.

Tips & Tricks

• To make the cabbage leaves easier to roll, you can remove the thick center vein by carefully cutting it out with a knife.
• For a vegetarian version, replace the ground beef with cooked lentils or a mixture of mushrooms and walnuts for a hearty and flavorful filling.
• Serve the Greek-style Stuffed Cabbage Rolls with a dollop of Greek yogurt on top for an extra creamy touch.
• This dish tastes even better the next day, as the flavors have had time to meld together. Consider making it in advance and reheating it for a quick and delicious meal.
• If you prefer a spicier version, add a pinch of red pepper flakes to the filling mixture for a subtle kick.

Serving advice

Serve the Greek-style Stuffed Cabbage Rolls as a main course accompanied by a fresh Greek salad and some crusty bread. The rolls can be enjoyed on their own or with a side of tzatziki sauce for dipping.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, garnished with fresh parsley. Drizzle some of the tomato sauce from the skillet over the rolls for an appetizing presentation. Serve with a sprinkle of lemon zest for an extra burst of flavor.