Middle Eastern Stuffed Cabbage Rolls | Charlotte's got a lot | Charlotte NC Travel & Tourism
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Middle Eastern Stuffed Cabbage Rolls

By Larry Schreiber, Executive Chef at Good Food on Montford

Ingredients

Stuffed Cabbage

  • 1 head green cabbage
  • 1 spaghetti squash
  • 2 cups cooked rice
  • ½ cup crumbled feta cheese
  • ¼ cup fresh oregano
  • ¼ cup toasted almonds
  • 2 cups vegetable or chicken broth
  • Water (enough to fill baking dish ½ inch full)
  • Salt and pepper to taste

Acorn Squash Sauce

  • 1 acorn squash
  • ½ cup water
  • ¼ cup yogurt (plain)
  • 1 tablespoon lemon juice
  • ½ cup olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Tomato Salad

  • 1 cucumber
  • 2 tomatoes (medium sized)
  • 1 tablespoon fresh oregano
  • 1 tablespoon lemon juice
  • 1 tablespoon rice wine vinegar
  • Pinch of sugar
  • Salt and pepper to taste

Preparation

Stuffed Cabbage

  • Separate cabbage leaves from core, keeping them as whole as possible.
  • Blanch leaves in salted water, then cool in ice water.
  • Cut spaghetti squash in half, discarding seeds.
  • Place cabbage flesh side down in baking dish (one large enough to hold it) filled with a ½  inch of water. Roast on 350 F until tender.
  • Take squash out of water and let cool slightly. Using fork, scoop out flesh to mimic spaghetti noodles.
  • Create filling by mixing rice, squash, feta, oregano and almonds and season with salt and pepper to taste.
  • One at a time, place each cabbage leaf on work surface. Place approximately ¼ cup of filling (the mixed rice, squash, feta, oregano and almonds) in each leaf and pull edges over filling. Then roll tightly.
  • Layer in pan and cover with broth. Cover dish with aluminum foil and bake at 350 F for 30 minutes or until heated all the way through.

Acorn Squash Sauce

  • Cut squash in half, discard seeds and roast using same method as spaghetti squash.
  • When squash is cooked through, scoop out flesh and place in blender.
  • Place remaining ingredients for Acorn Squash Sauce in blender and blend until smooth.

Tomato Salad

  • Slice and season tomatoes and cucumbers with the herbs, lemon juice, olive oil, salt and pepper.

Take me back to the Chopped: Charlotte Edition article.