Recipe: Perfect Greek Stuffed Cabbage Leaves (Lahanodolmades)

Recipe: Perfect 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. Trim heavy veins in center with paring knife, being careful not to cut leaves.

Stuffing vegetables with meat has been very popular in the Mediterranean and the Middle-East cuisines for centuries.

The word "Dolma" has a Turkish origin (Dolmak), which means "to be stuffed".

Combine the mince, onion, rice, parsley and dill in a large bowl.

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)

1. Prepare of medium cabbage.

2. Prepare of beef/pork mince (or mixed).

3. It’s of medium-grain white rice.

4. It’s of spring onions, chopped.

5. Prepare of onion, chopped.

6. You need of parsley, finely chopped.

7. It’s of dill, finely chopped.

8. It’s of olive oil.

9. Prepare of salt.

10. You need of pepper.

11. It’s of eggs.

12. You need of lemon.

13. Prepare of corn flour (optional).

Add a splash of olive oil and season to taste with salt and pepper.

Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.

I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort food.

Making the stuffed cabbage leaves (Lahanodolmades) Cutting the larger cabbage leaves in half, remove the stem.

Greek Stuffed Cabbage Leaves (Lahanodolmades) step by step

1. 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..

2. 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..

3. 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..

4. 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..

5. 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..

6. 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..

These Lahanodolmades / Lahanodolmathes recipe will amaze you.

Cabbage leaves stuffed with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce… 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.

These little babies are a super delicious one pot meal.