Stuffed Cabbage Rolls with Beef in Greek Style

Main Dishes | Greek cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a local American restaurant.

Ingredients

Lean Beef - 28.2 oz
Onion - 2 heads
Oregano - 1 tablespoon
Adjika - 1.8 oz
Parsley - 1.8 oz
White Cabbage - 1 piece
Orzo Pasta - 3.5 oz
Béchamel sauce - 8 fl oz
Garlic - 2 cloves
Thyme - 4 sprigs
Red Grape Juice - 8 fl oz
Freshly squeezed orange juice - 17 fl oz
Salt - to taste
Ground Black Pepper - to taste
Microgreens - to taste

Step by Step guide

Step 1

Prepare all the ingredients. First, make the béchamel sauce.

Step 2

Chop one onion and sauté it in a saucepan or deep skillet with vegetable oil until golden brown.

Step 3

Add the ground meat to the onions and lightly sauté, breaking up any clumps with a spatula while stirring.

Step 4

Add oregano, salt, pepper, and adjika to the minced meat. Simmer the mixture until cooked through, about 20 minutes.

Step 5

Cook the orzo until al dente, about 2–3 minutes in boiling water. Add the orzo to the meat mixture along with the béchamel sauce and chopped parsley, and mix well.

Step 6

Prepare the sauce. Finely chop the remaining onion and garlic, sauté them in vegetable oil, adding whole sprigs of thyme to the pan, until golden brown.

Step 7

Add red wine and let it reduce for 5 minutes.

Step 8

Pour in the carrot juice and reduce the sauce by a little more than half, about 20 minutes.

Step 9

Remove the thyme from the sauce and blend it with an immersion blender until smooth. Bring the sauce to a boil and add salt to taste. If you want the sauce to be completely smooth, strain it through a fine sieve.

Step 10

Separate the Savoy cabbage into leaves and blanch them in boiling water for 2–3 minutes, then transfer to ice water to preserve the color. Place about 80 grams of filling (a heaping tablespoon) on each cabbage leaf, closer to the stem.