Recipe: To Try At Home Greek Stuffed Cabbage Leaves (Lahanodolmades)

Recipe: To Try At Home Greek Stuffed Cabbage Leaves (Lahanodolmades) Delicious, fresh and tasty.
Greek Stuffed Cabbage Leaves (Lahanodolmades). Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use). Bring large amount of water to boil in large pot. Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.
Lay a cabbage leaf on the work surface in front of you.
Greek Stuffed Cabbage Rolls (Lahanodolmades) A delicious recipe for Greek stuffed cabbage leaves in an egg and lemon sauce.
It's the famous Lahanodolmades with Avgolemono.
You can have Greek Stuffed Cabbage Leaves (Lahanodolmades) using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Greek Stuffed Cabbage Leaves (Lahanodolmades)
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You need 1 of medium cabbage.
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It’s 500 g of beef/pork mince (or mixed).
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It’s 200 ml of medium-grain white rice.
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Prepare 2 of spring onions, chopped.
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You need 1 of onion, chopped.
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Prepare of parsley, finely chopped.
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You need of dill, finely chopped.
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Prepare of olive oil.
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It’s of salt.
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Prepare of pepper.
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Prepare 2 of eggs.
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You need 1 of lemon.
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It’s 1 tbsp of corn flour (optional).
Making the stuffed cabbage leaves (Lahanodolmades) Cutting the larger cabbage leaves in half, remove the stem.
Cabbage leaves stuffed with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce… Serve with lots of freshly ground black pepper! (In Northern Greece (Kozani), stuffed cabbage rolls are called yiaprakia and are a traditional Christmas dish, that is never missing from the Christmas table.
Stuffed Cabbage or Lahanodolmathes (lah-hah-noh-dol-MAH-thes) is a traditional Greek dish that is customarily made with Avgolemono (Egg-lemon) sauce.
This version pairs the delicious meat and rice stuffing with a savory tomato sauce.
Greek Stuffed Cabbage Leaves (Lahanodolmades) step by step
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Put the cabbage in a pot with about 2/3 water full, boil in medium heat until the leaves are tender and begin to open..
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Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and season to taste with salt and pepper..
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Lay a cabbage leaf on the work surface in front of you. Place about a tbsp of the mince mixture at the base of the leaf. Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll..
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In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper. If an ordinary pot is used, cover your rolls with a dinner plate turned upside down, to help them retain their shape while cooking. It is not necessary to do this if using a pressure cooker..
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When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour..
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While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls..
Rolling the leaves is easy to master.
It's basically the same technique as rolling Dolmathes from grape leaves.
In Greece, we call them "Lahanodolmades" (lahano=cabbage, dolmades=rolls), with "Avgolemono" (avgo=egg, lemono=lemon).
The Egg & Lemon sauce (which I must say we love to use in making soups and stews in Greece), goes amazingly well with the flavor of boiled cabbage.
Lahanodolmades Avgolemono - AKA Greek Stuffed Cabbage Rolls - is a classic Mediterranean dish.