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Giaprakia Kalamatas
Cypriot Stuffed Cabbage Rolls
Giaprakia are tender cabbage leaves stuffed with a flavorful mixture of rice, minced meat, and aromatic herbs, simmered in a savory broth. This version is a comforting and hearty dish, perfect for a family meal. It's a testament to the resourcefulness and deliciousness of traditional Cypriot home cooking.
🧂 Ainekset
- 1 head (approx. 2-2.5 lbs) Large green cabbage
- 1 lb Ground beef
- 3/4 cup Medium grain rice
- 1 grated Medium onion
- 2 minced Spring onions
- 1 grated Small carrot
- 1/2 cup, minced Fresh flat-leaf parsley
- 1/2 cup, minced Fresh dill
- 1/4 cup Olive oil
- 1.5 tsp Salt
- 1/2 tsp Black pepper
- 4 cups Chicken stock
- 1 cup Hot water
- 1/2 juiced Lemon
👨🍳 Ohjeet
- 1
Prepare the cabbage: Core the cabbage and blanch it in boiling salted water for about 10-15 minutes, until the leaves start to release easily. Carefully remove leaves as they detach and set aside to drain and cool. Reserve any torn or small leaves for the bottom of the pot.
- 2
Prepare the filling: In a large bowl, combine ground beef, rice, grated onion, minced spring onions, grated carrot, minced parsley, minced dill, olive oil, salt, and pepper. Mix well until thoroughly combined. Refrigerate for 30 minutes.
- 3
Assemble the rolls: Lay a cabbage leaf flat, remove any thick central vein if necessary. Place about 2-3 tablespoons of filling near the stem end. Fold in the sides and roll up tightly from the stem end.
- 4
Layer the bottom of a large, heavy-bottomed pot with reserved small or torn cabbage leaves. Arrange the stuffed cabbage rolls snugly in the pot, seam-side down.
- 5
Pour the chicken stock and hot water over the rolls. Add the lemon juice. Place an inverted heatproof plate on top of the rolls to keep them submerged and in place.
- 6
Bring to a boil over high heat, then reduce to medium-low, cover partially, and simmer for about 45-50 minutes, or until the rice is tender and the cabbage is cooked through. Check periodically and add more hot water if needed.
- 7
Remove the plate and serve hot, drizzled with a little extra olive oil if desired.
💡 Ammattilaisvinkit
- ✓Ensure the cabbage leaves are pliable but not overcooked before stuffing.
- ✓Don't overfill the rolls to make them easier to wrap and prevent them from bursting during cooking.
- ✓Leftovers often taste even better the next day.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a vegetarian version, omit the meat and increase the amount of rice and finely chopped vegetables like mushrooms or zucchini.
- Some recipes include a tomato-based sauce or an avgolemono (egg-lemon) sauce for serving.