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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, greek stuffed cabbage leaves (lahanodolmades). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Greek Stuffed Cabbage Leaves (Lahanodolmades) is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Greek Stuffed Cabbage Leaves (Lahanodolmades) is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook greek stuffed cabbage leaves (lahanodolmades) using 13 ingredients and 6 steps. Here is how you cook it.

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

So that’s going to wrap it up with this special food greek stuffed cabbage leaves (lahanodolmades) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!