Stuffed Cabbage Head Recipe - Armenian Cuisine - Heghineh Cooking Show

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is a cost-effective grain.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

Bring a large pot of salted water to a boil.

Remove the core from the cabbage and peel off the leaves carefully.

Blanch the cabbage leaves in the boiling water for about 2-3 minutes until pliable.

In a skillet, heat 2 tablespoons of olive oil over medium heat.

Add 1 chopped onion and 3 cloves of minced garlic to the skillet and sauté until translucent, about 3-4 minutes.

In a mixing bowl, combine 1 pound of ground beef, 1 cup of cooked rice, the sautéed onion and garlic, 1/4 cup of chopped parsley, 1/4 cup of chopped dill, 1 teaspoon of black pepper, and 1 tablespoon of salt.

Take a spoonful of the filling and place it on each cabbage leaf, rolling it tightly and tucking in the sides.

Arrange the stuffed cabbage heads seam side down in a large pot.

Pour 2 cups of tomato sauce over the cabbage rolls and add 2 cups of vegetable broth until just covered.

Add 2 bay leaves and 2 chopped carrots for flavor.

Cover the pot and simmer on low heat for about 1.5 hours, or until the cabbage is tender.

Serve hot, drizzled with 1 tablespoon of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level: