Cabbage Rolls with Sheep Cheese Stuffing

Rating: 3.25 / 5.00 (8 Votes)

Total time: 45 min



from the white cabbage remove the outer cabbage leaves and remove the cabbage stalk wedge.

Boil salted water in a large saucepan and pour in the cabbage. Make the head three min, lift out of the water, rinse cooled and remove the outer leaves. Put the cabbage head into the boiling water again.

Make another three min, rinse, detach outer leaves and make again. You will need 12 leaves in total. Remove the thick ribs of the leaves just from the peel and place the leaves together.

Roughly dice the feta cheese and spread evenly on the leaves. season with pepper and sprinkle the needles of rosemary over the cheese.

Now start by wrapping the stalk side, then the sides, and roll everything together into flat parcels.

Heat the olive oil in a frying pan and place the cabbage parcels, seam side down, in the frying pan. Sauté briefly and turn to the other side.

Arrange cabbage rolls on a platter and pour the frying oil over them.

Squeeze the lemon while hot, cut into slices and arrange over the rolls. Garnish with rosemary.

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