Cheese and ground beef make up the perfect filling for this tasty stuffed cabbage ball!

Serves: 4 Prep. time: 50′ Cooks in: 30′ Ready in: 1:20′

For the cabbage
1 medium white cabbage, washed
5 tbsp extra-virgin olive oil
2 cups beef stock
salt, freshly ground black pepper

For the filling:
600 g ground beef
250 g graviera* cheese or gruyere, finely grated
½ cup white medium grain rice (for soups)
1 onion finely chopped
½ bunch fresh spearmint, finely chopped
1 egg white, beaten
salt, freshly ground black pepper

Note: Graviera cheese is one of the most popular cheeses in Greece. It’s hard, with a light yellow color, and a slightly sweet and nutty taste. It received a certification of protected destination of origin (PDO) in 1996.


Step 1
In a large pan pour water and 1 tbsp salt. When it comes to a boil, cook cabbage until tender.
Transfer carefully on a large plate and allow to cool. Then start removing its leaves very carefully, trying not to rip them. You will need 9 large whole leaves. Reserve remaining smaller leaves.

Step 2
In a large bowl mix well all ingredients.

Step 3
On a clean surface place 3 large cabbage leaves, one on top of the other, seasoning each leaf with salt as you go. Spread 1/3 of the filling inside the top leaf. Cover with the next 3 cabbage leaves, seasoning with salt as you go. Spread another 1/3 of the filling. Repeat procedure with remaining leaves and filling.

Step 4
Carefully bring all leaves inwards, covering the filling and giving it the shape of a ball. Use toothpicks if necessary to secure the filling.

Step 5
Use reserved small cabbage leaves to cover the bottom of a large pan. Place the stuffed cabbage in the pan carefully and pour in beef stock. Season with salt and pepper and drizzle with oil.
Cover pan with lid and cook on medium heat for 30΄ until cabbage is left with its oil. Add more stock or water if necessary. Allow to cool before transferring on a serving plate. Serve warm.

Και η συνταγή στα ελληνικά: Λάχανο γεμιστό με κιμά και γραβιέρα πικάντικη

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