When visiting Greece this last season every household had rows and rows of cabbage growing in their backyard gardens. This fall dinner brings warmth to the table and is definitely considered a Greek comfort food,and one of my favorites, Stuffed Cabbage. The stuffing can be made from beef or lamb, just substitute with the same amount. I like to serve this dish with avgolemono sauce, an egg and lemon sauce. It also can be served plain with the remaining juices from the pan. A dollop of sour cream is extra, just our little addition! If you would like a vegetarian version, you can make these quinoa. Recipe here: Quinoa Stuffed Cabbage Rolls. Cabbage has many health benefits you can have in a dish such as this one.
Health Benefits of Cabbage
- Low in calories and fat, making it a weight-loss-friendly food.
- Contains antioxidants, such as vitamin C and anthocyanins, which reduce inflammation and protect against heart disease.
- Provides potassium, which helps regulate blood pressure.
For a finishing sauce you can add the egg and lemon sauce!
For more photos and instructions on the Cabbage Cooking Techniques.
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Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
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have you ever tried to freeze these? do they hold up? i would love to make a big batch. reading this made me very hungry. 🙂
I just discovered your blog and am now following you…we have a lot in common! Everything looks delicious 🙂
Yes, just freeze them before baking without the broth or water, just select a pot you can freeze them in , it’s easier that way. Just take them out add the broth or water, and cook a liitle longer if frozen. Then add the egg-lemon sauce or serve just with the broth.