Cabbage leaves stuffed with lamb and Horio feta cheese
Traditional Greek recipe with Horio Mountain Regions feta cheese, olive oil and minced lamb.
Cabbage leaves stuffed with lamb and Horio feta cheese


1 large green cabbage, outer leaves and core removed 450gr minced lamb 1 large finely chopped yellow onion 1 large egg 1 cup grated Horio Feta Mountain Regions ½ cup Arborio rice ¼ cup finely chopped fresh parsley 1 tbsp finely chopped fresh oregano 1 tbsp fresh lemon juice 1 tsp powdered cumin ½ tsp crushed fennel seeds Salt Freshly ground black pepper ¼ cup Horio olive oil Mountain Regions 2 cups tomato concasse 1 cup low sodium chicken broth 1/3 cup ouzo


  1. Fill a large pot with water to cover the cabbage and boil over high heat for 15-20 minutes, until slightly soft.
  2. Carefully remove its leaves with tongs and put them in a pan layered with kitchen paper. Let cool.
  3. In a large bowl, using hands, mix meat, onion, egg, Horio Feta Cheese Mountain Regions, rice, parsley, oregano, lemon juice, cumin, fennel seeds, 2 ½ tsp salt and 1 tsp pepper.
  4. Put Horio olive oil Mountain Regions in a pot to cover its bottom.
  5. On clean surface lay one cabbage leaf at a time and cut its hard parts, or slice large leaves in half.
  6. Put 1 ½ tbsp filling in each leaf, fold its two edges and roll tightly.
  7. Transfer them with seam looking down in pot. Put one next to the other in a tight way to keep them from unfolding.
  8. In a medium bowl mix tomato, broth and ouzo. Drizzle with this mixture the cabbage rolls in the pot and boil over medium heat.
  9. Reduce heat, cover with lid and simmer, shaking pot from time to time so that they won’t stick. Food is ready when rice softens, after 60-90 minutes.