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Other "Leaves" to Use for Stuffing?

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auroracoor1

auroracoor1

Active member
I have seen various "stuffed" leaf-type dishes in Greek cuisine, and I am realizing that the filling is always pretty similar. The two common ones I see are grape leaves (delicious in early summer when I can pick the leaves) and cabbage.

I noticed that there are other types of "leaves" that can be used. I think someone says they often use Swiss chard? What else can be used? I love every type of dish in this category. Thanks!
 
Cabbage leaves can be used, and once in a while my mom would use lettuce leaves, although most heads of lettuce don't offer too many good sized leaves, so usually more than one head would be needed. Swiss chard can be also be used. Like grape leaves, they all require a brief boil before using.
 
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Luana said:
Cabbage leaves can be used, and once in a while my mom would use lettuce leaves, although most heads of lettuce don't offer too many good sized leaves, so usually more than one head would be needed. Swiss chard can be also be used. Like grape leaves, they all require a brief boil before using.
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Should I boil the cabbage leaves whole in the head? I tried to separate the heads without boiling and I ruined it!
 
auroracoor1 said:
Should I boil the cabbage leaves whole in the head? I tried to separate the heads without boiling and I ruined it!
Click to expand...
Remove the leaves you want to use from the head and then boil briefly. Cabbage is kind of like lettuce, and once you get past the outer leaves, they get smaller, and large to medium size work best. If it's a big head, you can probably halve the larger outer leaves.
 
I have eaten with Swiss chard, cabbage, zucchini flowers, and grape leaves. All have been great!
 
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