Introduction

Koupepia me Lahana, also known as stuffed cabbage rolls, is a traditional Cypriot and Greek dish made by wrapping a savoury filling of ground meat, rice, and herbs in tender cabbage leaves. This dish is often served as a hearty main course, especially during festive occasions and family gatherings. The rolls are simmered in a flavourful tomato sauce, making them tender and delicious.

Instructions

1. Prepare the Cabbage:

• • Remove the core from the cabbage and gently separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until softened. Drain and set aside.

2. Prepare the Filling:

• • In a large mixing bowl, combine the ground meat, rice, chopped onion, minced garlic, parsley, mint, dill (if using), half of the olive oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.

3. Stuff and Roll the Cabbage Leaves:

• • Place a cabbage leaf on a flat surface. Add about 1-2 tablespoons of the filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip to create a small, compact roll. Repeat with the remaining leaves and filling.

4. Layer the Koupepia in the Pot:

• • Line the bottom of a baking dish or large casserole dish with a few unused or torn cabbage leaves to prevent sticking. Arrange the stuffed cabbage rolls seam side down in the dish, packing them tightly in layers.

5. Prepare the Tomato Sauce:

• • In a bowl, mix the tomato paste with water or chicken broth until well combined. Pour this mixture over the stuffed cabbage rolls. Drizzle with the remaining olive oil and lemon juice.

6. Cook the Koupepia:

• • Cover the dish with a lid or aluminium foil and bake in a preheated oven at 350°F (175°C) for about 1 1/2 hours, or until the cabbage leaves are tender and the filling is cooked through. Check occasionally and add more water or broth if necessary to prevent drying out.

7. Serve:

• • Remove the koupepia from the oven and let cool slightly. Arrange on a serving platter and serve with lemon wedges.

Tips

• Leaf Quality: Choose a cabbage with large, pliable leaves to make rolling easier.
• Filling Consistency: The filling should be moist but not too wet. Adjust the amount of rice or add a little water if necessary.
• Cooking Liquid: Ensure the cabbage rolls are fully covered with liquid while cooking to ensure even cooking and prevent drying out.
• Resting Time: Allow the koupepia to rest and cool slightly before serving to help the flavours meld together.
• Serving Suggestions: Koupepia me Lahana pairs well with a dollop of yoghurt or tzatziki on the side.