Execution Method

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Wash the cabbage well, remove the outer leaf, and use a knife to cut out the core, creating a hole at the base.

Place a tall, narrow pot over medium-high heat, add water, and bring it to a boil.

Add some salt to the pot and then place the whole cabbage inside with the cored side facing down. 

Let it sit for about 1 minute, then carefully start removing the outer leaves of the cabbage one by one with a spoon or fork, and place them in a baking pan.

Follow the same process for 10-15 minutes until all the leaves have been removed.

For the filling

Peel the onion and grate it into a big bowl using the large holes of a box grater.

Add the ground beef, rice, cumin, olive oil, salt, and pepper, mix the ingredients with your hands until completely combined, and set the filling aside.

Place 1-2 large leaves at the bottom of the pot to create a layer on which you will arrange the “giaprakia”. (If you have broken leaves, use those. You can also cut out the thick central vein from 3-4 leaves and place them at the bottom as well.)

Take a whole cabbage leaf, cut out the central vein with a knife and remove it, dividing the leaf into 2 pieces. (If the leaf is large, cut each piece vertically in half. If it is small, keep it whole. Set the removed veins aside.)

Place 1 teaspoon of the filling in the center of each piece, fold the 2 sides (right and left) inward first, and then roll it up to form the “giapraki”. 

Place the giapraki in the pot, seam-side down.

Follow the same process for the remaining leaves and filling, keeping 2 leaves aside. Once the first layer is completed, making sure there are no gaps between the giaprakia, create the next layer on top. In total, you will make 2 or 3 layers.

Fill any gaps with the central veins you set aside, and place the 2 reserved leaves on top, covering the whole surface of the yaprakia.

Put the chicken bouillon cube into the pot, crumbling it slightly with your hands. (Alternatively, you can dissolve it in the water in the next step.)

Add the water, citric acid, and salt into a jug, stir with a spoon, and pour the mixture into the pot.

Add the olive oil and freshly ground pepper, and place a plate upside down on top (slightly smaller than the diameter of the pot) to keep the giaprakia submerged.

Place the pot over high heat and bring the water to a boil. 

Lower the heat to medium-low and simmer the giaprakia for 30-35 minutes. 

Remove the pot from the heat and set it aside -without removing the plate- for about 1 hour.

Remove the plate and take out the top cabbage leaves and veins. (These can be eaten on their own or added to a salad.)Serve with yogurt, lemon slices, olive oil, and freshly ground pepper.