Serves 6-8

Prep Time – 15 minutes

Cooking Time – 60-90 minutes


This is my Mom’s recipe for Dolmathes or Greek stuffed cabbage leaves.  I fondly remember the aroma of these filling our house, ensuring no-one was ever late to dinner when they were on the menu!  These Dolmathes are much larger and heartier than classic stuffed grape leaves and are a perfect family comfort food meal.  Make sure you have a loaf of rustic bread for dipping, so no juices go to waste!



  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 large onion, chopped fine
  • 2 cloves garlic, minced
  • 1/3 cup uncooked long grain white rice
  • 2 tablespoons chopped fresh or 1 tablespoon dried parsley
  • 2 tablespoons chopped fresh or 1 tablespoon dried mint
  • 1/8 teaspoon cinnamon
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons Kouzini olive oil
  • 1 28oz can whole tomatoes, preferably San Marzano



Mix the first 12 ingredients together by hand until well blended.

Bring a large pot of water to boil and boil the whole cabbage for 7-8 minutes.  Remove the cabbage from the pot and let cool. Carefully remove the cabbage leaves, one at a time, and cut out the thick center vein.

Place small ball of filling (about the size of an egg) in the center of each cabbage leaf and roll up into a neat roll. Pack the rolls close together, with the seam side down, in a large pot or Dutch oven with a lid.

Combine canned tomatoes with 1 cup of water, using your hands to break up the whole tomatoes. Pour the tomato mixture over the rolls, cover, and cook on medium heat for 1-1½ hours. Check often to ensure rolls are not sticking to bottom of pan.

May 07, 2020

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