Recipe serves 6


  •  1 medium head white cabbage
  • 500g uncooked ground beef
  • 1/2 cup precooked rice (10 min)
  • 1 small onion, chopped
  • 2 cloves garlic, finely minced 
  • 2 tomatoes, sliced
  • ½ squeezed lime
  • 5 Tbsp olive oil
  • 1 1/2 Tbsp salt
  • 1/2 cup fresh chopped mint
  • freshly ground black pepper
  • pinch of cinnamon
  • pinch of cumin

    To cook together with the
    cabbage rolls in the pot:
  • 2 tomatoes sliced in 4
  • 2 cloves garlic hole
  • fresh mint leaves


Boil cabbage leaves about 2 minutes each or until soft. Set aside to cool. In a small bowl, combine the beef, rice, onion, garlic, tomatoes, lime, olive oil, mint and spices; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Arrange all the rolls in a pot over the tomatoes. Pour some water. The rolls should not be completely covered with liquid (stop pouring water before getting to the top of the cabbage rolls layers). Combine the garlic and fresh mint. Place a plate (smaller then the Ø of the pot) on top of the cabbage rolls layers. Cook the rolls in high heat until it boils.
After, low the heat to medium and cook for 40 min.
Serve hot with a side of hummus or labneh. Enjoy!

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