Stuffed Cabbage Rolls with Yogurt and Herbs (Georgian-Style)

1. 1 White cabbagepack 1.2 kg ≈ $2.40 180 g
2. 2 Ground beefpack 500 g ≈ $7.45 160 g
3. 3 Long-grain ricepack 800 g ≈ $1.94 35 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Cilantropack 50 g ≈ $1.20 8 g
6. 6 Fresh mintpack 30 g ≈ $2.20 3 g
7. 7 Plain yogurtpack 300 g ≈ $2.19 70 g
8. 8 Garlic≈ $10.00 per kg 6 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut out the cabbage core, blanch in boiling water for 5 minutes, then peel off softened leaves as they soften; trim thick veins.

2. Rinse the rice, then parboil for 7 minutes until just tender; drain.

3. Mix the ground² beef, rice, finely chopped onion⁴, chopped fresh⁶ dill, chopped mint, salt, and pepper.

4. Wrap each filling tightly in a cabbage leaf to form neat rolls.

5. Arrange the rolls seam-side down in a pot, add 250 ml water, and cover.

6. Simmer on low heat for 45–50 minutes until the cabbage is tender and the filling is firm and lightly browned.

7. Mix plain⁷ yogurt with minced garlic⁸ and serve with the hot rolls.