Cabbage and Rice Stuffed Vine Leaves with Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender vine leaves wrapped around a fragrant mixture of rice, cabbage, herbs, and lemon, slowly simmered to tender perfection. This greek-inspired vegetarian (vegetarian) ready in about 80 minutes pairs leaves grape leaves in brine, rinsed, long-grain white rice, green cabbage, finely shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 50 min Serves 6 Greek cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a large bowl, combine the rinsed rice, 2 cups finely shredded green cabbage, 1 medium finely diced yellow onion, 3 tbsp chopped fresh dill, 3 tbsp chopped fresh parsley, 2 tbsp chopped fresh mint, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Add 1/4 cup fresh lemon juice and 1/4 cup extra virgin olive oil to the rice mixture. Stir well to combine evenly.
  3. Step 3: Lay out one of the 40 rinsed grape leaves on a flat surface, vein side up. Place about 1 1/2 tablespoons of the rice filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip, forming a neat cylinder.
  4. Step 4: Repeat with remaining grape leaves and filling, arranging the stuffed leaves seam side down in a large heavy-bottom pot in tight layers.
  5. Step 5: Pour 1 1/2 cups water or vegetable broth over the stuffed leaves. Place a heatproof plate on top to keep them submerged. Cover pot and simmer gently over low heat for 45-50 minutes, until rice is tender and leaves are soft.
  6. Step 6: Remove from heat and allow to cool slightly before serving. Drizzle with additional lemon juice if desired.

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Frequently asked questions

How long does Cabbage and Rice Stuffed Vine Leaves with Lemon take to make?

Total time is about 80 minutes (30 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cabbage and Rice Stuffed Vine Leaves with Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.

Can I substitute ingredients in Cabbage and Rice Stuffed Vine Leaves with Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cabbage and Rice Stuffed Vine Leaves with Lemon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cabbage and Rice Stuffed Vine Leaves with Lemon vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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