Greek Stuffed Cabbage Leaves (Lahanodolmades)
Greek Stuffed Cabbage Leaves (Lahanodolmades)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, greek stuffed cabbage leaves (lahanodolmades). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Greek Stuffed Cabbage Leaves (Lahanodolmades) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Greek Stuffed Cabbage Leaves (Lahanodolmades) is something which I have loved my entire life. They are fine and they look fantastic.

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. 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. Lay a cabbage leaf on the work surface in front of you.

To begin with this particular recipe, we must prepare a few ingredients. You can have greek stuffed cabbage leaves (lahanodolmades) using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Greek Stuffed Cabbage Leaves (Lahanodolmades):
  1. Take 1 medium cabbage
  2. Take 500 g beef/pork mince (or mixed)
  3. Make ready 200 ml medium-grain white rice
  4. Take 2 spring onions, chopped
  5. Get 1 onion, chopped
  6. Take parsley, finely chopped
  7. Make ready dill, finely chopped
  8. Take olive oil
  9. Make ready salt
  10. Prepare pepper
  11. Get 2 eggs
  12. Make ready 1 lemon
  13. Make ready 1 tbsp corn flour (optional)

Do keep in mind if you use red cabbage, please don't use the cabbage. Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce. How To Make Greek Stuffed Cabbage Rolls To make this stuffed cabbage rolls recipe, you mix all of the ingredients for the filling and parboil the cabbage for a few minutes to soften its leaves. You then roll small parts of the filling into each leave (or half leave if they're too big).

Instructions to make Greek Stuffed Cabbage Leaves (Lahanodolmades):
  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.

How To Make Greek Stuffed Cabbage Rolls To make this stuffed cabbage rolls recipe, you mix all of the ingredients for the filling and parboil the cabbage for a few minutes to soften its leaves. You then roll small parts of the filling into each leave (or half leave if they're too big). Making the stuffed cabbage leaves (Lahanodolmades): Cutting the larger cabbage leaves in half, remove the stem. Remove and discard, the outer leaves and wash the cabbage(s). Turn the cabbage head over and remove the stem (core) using a sharp knife.

So that is going to wrap it up for this special food greek stuffed cabbage leaves (lahanodolmades) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!