On my return from Europe I was so excited to see these beautiful cabbages in my garden ready to be picked. The crisp, smooth, fresh leaves are just perfect for making Rhodesli style cabbage rolls stuffed with meat and rice, flavored with fresh herbs and allspice, gently cooked on a bed of vegetables in olive oil. “Yaprakes de Kol” evoke such heart-warming memories of my beloved dad Sam Hanan who loved savoring this dish, especially the day after they were made when the delicious flavors have had time to meld and develop… of course with wedges of lemon as the Rhodeslis seem to have such a predilection for that extra squeeze of lemon on all their food!
I do hope you make this meal enlisting family members to help roll and fill the leaves and enjoy sharing this hearty dish together.
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