Rice-stuffed cabbage leaves

Stuffed cabbage leaves with rice and a mix of Cretan herbs. A delicious traditional home recipe made with true care.

First defrost and place them in a saucepan with water and some olive oil that just about covers them. Bring to a boil and reduce to a simmer for about 30 minutes until the rice is fully cooked. Just before you turn off the heat add some lemon juice.

Serve as it is or with egg-lemon sauce.

Deep freeze in -18 ºC for a year from date of production.

6 x 1000 grams packet/box