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About the Recipe


  • 1 large green cabbage

  • 2 onions, diced

  • 3 garlic cloves, minced

  • 2 medium tomatoes, diced

  • 3 tbsp of tomato puree

  • 2 tsp of ground cumin

  • 1 tsp of chopped mint leaves

  • 1cup of boiled red rice

  • ½ cup boiled lentils

  • Salt and pepper to taste

  • ½ bunch of fresh parsley, chopped

  • ½ bunch of fresh dill, chopped, 500 ml of vegetable broth


  • Cut out the core of the cabbage. Place the whole, cored cabbage into the boiling water and steam for 2 minutes.

  • Strain those cabbage leaves after 2-3 mins

  • Wash the leaves under cold water and allow to drain thoroughly. Reserve a few cabbage leaves separately.

  • In the meantime, add the onion, garlic, and tomatoes to a large iron pan and place over medium heat. Season with a pinch of salt and pepper. Cook until the vegetables become soft and translucent.

  • Add the tomato puree, cumin, and dried mint and stir well to combine the vegetables. Add in the boiled rice & lentils and season with a generous pinch of salt and pepper. Continue stirring to prevent it from sticking. When the mixture starts to toast, remove from heat and stir in the fresh parsley and dill.

  • Stuff the mixture in the cabbage leaves and roll like a cigar. Repeat the process until all of the cabbage leaves are filled.

  • Arrange the cabbage rolls side by side in a pot. If there is any leftover filling, scatter around the cabbage rolls. Slowly pour the vegetable broth into the pot to cover the cabbage rolls.

  • Place the pot over medium-high heat and bring the broth to a boil. Once it starts boiling, cover with a lid. Reduce the heat and simmer for 10-15 minutes, Allow to cool for 10 minutes before serving.

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