Rice Stuffed Cabbage Rolls

Rice Stuffed Cabbage Rolls

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This is a traditional Egyptian dish and so delicious! If you substitute vegetable stock for the chicken stock it is a vegetarian dish.


Serves: 4 

  • 1 medium cabbage
  • 2 cups rice, rinsed and drained
  • 1 bunch dill, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 onion, finely diced
  • 3 tablespoons tomato paste
  • 2 tablespoons vegetable oil
  • salt and pepper, to taste
  • 2 cups chicken stock

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Cut out the core of the cabbage and boil the cabbage in salted water for 10 minutes. Let cool and separate the leaves.
  2. In a bowl, combine the rice, dill, parsley, onion, tomato paste, oil, salt and pepper. Divide the rice mixture between the 12 largest leaves and roll up, tucking in the ends.
  3. Line the bottom of a large heavy saucepan with the remaining leaves and place the rolls on top. Add the chicken stock and bring to a simmer. Simmer over low heat 40 minutes.

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Reviews (1)


The rice mixture was delicious before adding it to the cabbage. After rolling it up in the cabbage and simmering it in the chicken stock, it seemed to lose most of it's wonderful flavor. Overall okay, but could use some doctoring to salvage the flavor. - 13 Oct 2014

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