Meatballs in cabbage leaves
A Greek traditional recipe by Dimitris Skarmoutsos. Meatballs in cabbage leaves with red sauce and minecd beef.
Meatballs in cabbage leaves


2 medium sized cabbages, leaves singled 4 tbsp Horio soft unsalted with cow butter ½ cup tomato paste Salt 450 gr minced beef ¼ cup rice (Carolina) 1 large yellow onion, crushed 2 tbsp chopped fresh basil 2 tbsp chopped coriander 2 tbsp chopped parsley ½ tsp dry basil Freshly grated black pepper 2 small tomatoes


  1. Remove stalks from each cabbage and single out leaves. Cut in half any too big one.
  2. In a pot with salted boiling water blanch 3-4 cabbage leaves at a time for 3-5 minutes.
  3. Carefully remove from water with a slotted spoon and leave aside to cool.
  4. Discard water from pot and put Horio soft unsalted with cow butter.
  5. Melt over medium heat, add tomato paste and 2 cups of water and whisk.
  6. Season with salt, switch off heat and leave aside.
  7. In a big bowl put meat, rice, onion, herbs, ¾ tsp salt, ¼ tsp pepper and mix.
  8. Lay the bottom of a large pot with cabbage leaves you won’t be using for rolling.
  9. Add tomato sauce over leaves and leave aside.
  10. On a kitchen surface, lay one cabbage leaf at a time and remove hard parts.
  11. Put 2 tbsp meat mixture inside each cabbage leaf, close its two sides and roll firmly.
  12. Put in the pot, seam facing down.
  13. Place whole tomatoes among meatballs.
  14. Partly cover pot and boil over medium-high heat. Then lower heat and simmer until liquids evaporate, for 45 minutes.
  15. Add some water if necessary.
  16. Transfer to a plate and slightly season with salt and pepper.
  17. Drizzle with sauce and serve warm.