Greek Cabbage Rolls Lahanadolmathes Recipes

LAHANODOLMATHES (GREEK CABBAGE ROLLS)

Lahanodolmathes (Greek Cabbage Rolls) image

Make and share this Lahanodolmathes (Greek Cabbage Rolls) recipe from Food.com.

Provided by evelynathens

Categories One Dish Meal

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs ground pork
1 cabbage, outer leaves discarded (approx 2 lbs)
3 tablespoons olive oil
3/4 cup short-grain rice
1 1/2 cups minced onions
1 cup carrot, grated
1/2 cup minced parsley
1/2 cup minced celery
1 tablespoon tomato paste
1 garlic clove, minced very fine
2 tablespoons minced spearmint (or 1 tblsp dried, rubbed)
2 beef bouillon cubes
1/2 cup olive oil
2 tablespoons butter
salt and pepper
2 eggs
2 tablespoons cornflour
2 lemons, juice of

Steps:

Combine the ground meats with the 3 tblsps olive oil, rice, onion, parlsey, celery, carrot, tomato paste, garlic and spearmint. Season with salt and pepper. Knead well to combine everything.
Place cabbage in a large pot of boiling water and cover pot.
When the outer leaves are blanched and softened, remove leaf by leaf, keeping the leaves whole, and place flat on a towel on work surface.
Continue in this way, removing leaves as they become blanched and soft.
Take some leaves that have not removed in one piece (the worse looking ones, or chop up some cabbage) and put in the bottom of a large pot.
Take a cabbage leaf and place 2 tblsps of meat filling in the center.
Fold both sides in and start rolling up, away from you, to make a cylinder, like an egg-roll or cigar. Do this rather loosely to allow for expansion of the meat and rice as it cooks. Lay these neatly in your pot, packing them in next to one another so they hold their shape.
Continue rolling cabbage leaves until all your filling has been used up and/or you run out of leaves.
Put more torn cabbage leaves or chopped up cabbage over the cabbage rolls.
Pour over olive oil, add stock cubes and add enough hot water to just cover the cabbage rolls by ½".
Weight the cabbage rolls with a plate and bring to the boil (the plate keeps the rolls from moving around too much as they cook, so that they don't unroll).
Cook for just over an hour.
Remove from heat.
Carefully remove cabbage rolls to serving dish and make your sauce using the liquid remaining in pot.
Beat the eggs with the corn flour and lemon juice.
Very carefully and very slowly and whisking all the time, start to dribble the hot stock into the egg mixture. Keep doing this until you've added nearly all the stock. This tempers your eggs so that your sauce won't curdle.
Pour the sauce back into the pot, and cook until the sauce just starts to simmer.
Remove from heat and serve with the cabbage rolls coated generously with this sauce.
Another recipe that goes so well eaten with nibbles of feta cheese and crusty bread (as all Greek recipes seem to).

GREEK CABBAGE ROLLS ( LAHANADOLMATHES)

Greek Cabbage Rolls ( Lahanadolmathes) image

Make and share this Greek Cabbage Rolls ( Lahanadolmathes) recipe from Food.com.

Provided by TheBostonBean

Categories Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 head green cabbage
1 lb ground beef or 1 lb ground lamb
1/2 cup uncooked rice
1 medium fine chopped onion
2 medium tomatoes, chopped
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup fine chop fresh parsley or 1 tablespoon dried parsley
1/2 cup butter
3 cups stock or 3 cups water
1 (8 ounce) can tomato sauce
1 lemon, juice of

Steps:

Put large pot of salted water on to boil( not water listed in above ingredients).
Separate cabbage leaves that peel off easily, for others place remaining head of cabbage to blanch for 5-8 minutes until just par boiled. Set aside.
Combine meat, rice, onioin, tomatoes, salt, pepper, parsley and 1/2 stick of butter.
Place about 2 tbsp of filling in the cup of each leaf.
Fold over edges and roll up.
Pack cabbages tighly into a casserole.
Pour on 3 cups water and remaining 1/2 stick of butter cut into pieces.
Bake covered at 375 for 1 hour or cook over low heat on the stove top for 1-1 1/2 hours until tender.
Last 1/2 hour of cooking add lemon juice and tomato sauce drizzled over top of rolls.

Nutrition Facts : Calories 636.7, Fat 40.8, SaturatedFat 21.4, Cholesterol 138.1, Sodium 1749.9, Carbohydrate 43.1, Fiber 7.9, Sugar 13.7, Protein 28.1

TRADITIONAL GREEK STUFFED CABBAGE ROLLS (LAHANODOLMADES)

Traditional Greek Stuffed Cabbage Rolls (lahanodolmades) image

A delicious Greek dish of stuffed cabbage rolls with a flavorful rice filling, topped with the classic avgolemono sauce

Provided by Marilena Leavitt

Categories Main Dish

Time 2h

Yield 6

Number Of Ingredients 26

Ingredients

Ingredients for the cabbage rolls:
1 large head of cabbage, about 2-2.5 lbs.
¾ - 1 cup medium grain rice (or, short grain rice, like Arborio)
1 lb. lean ground beef
1 medium onion, grated
2 spring onions, minced
1 small carrot, grated
2 TBSP. olive oil
½ cup fresh, flat-leaf parsley, minced
½ cup fresh dill, minced
1 tsp. sea salt
½ tsp. freshly ground pepper
Ingredients for the braising liquid:
4 cups chicken stock
1 cup hot water (plus more as needed)
2 TBSP. olive oil
1 tsp. salt
¼ tsp. freshly ground pepper
Ingredients for the avgolemono sauce:
3 large eggs (1 whole + 2 egg yolks)
1 large lemon (juiced - about ¼ cup), or more to taste
2 tsp. corn starch
Garnishes::
Lemon slices
fresh, chopped dill
freshly ground pepper

Steps:

Prepare the rice mixture: Mix together the rice, ground beef, onion, spring onions, carrot, olive oil, parsley, dill, salt and pepper in a large bowl. Cover the bowl and refrigerate for half an hour.
Bring a large pot of water to a boil and stir in a teaspoon of salt.
Remove the entire core of the cabbage using a sharp pairing knife. Immerse the cabbage in the boiling water, cored side down. The water should be almost to the top of the cabbage. Continue cooking over medium-low heat for about 15 minutes, or, until the leaves can be easily separated (Note: If you use Savoy cabbage the cooking time is much shorter, at just under 5 minutes). Using tongs, carefully remove each leaf from the pot, as soon as they become soft and flexible, and place them on a drainer to cool. Set aside and reserve any hard, torn, or very small leaves to line the bottom of your pot later.
To assemble the cabbage rolls: place a cabbage leaf on a work surface. Place a tablespoon of the filling (the size of a walnut) near the bottom of the leaf. If necessary, cut into the leaf's stem (in a V shape) to remove the hard and thick spine. This will make them easier to roll. Fold the bottom end up and over the filling, then fold the two side ends of the cabbage leaf towards the center. Roll the leaf up to enclose the mixture, making sure not to roll it too tight because the rice filling will expand while it cooks. For the leaves that are a bit too small, you can overlap two of them to form a larger leaf before filling, or, you can also patch up any tears the leaves might have. For the leaves that are too large, cut them in half along the hard stem.
To layer the cabbage rolls: line the bottom of the pot with those reserved leaves that were too hard or too small to fill. This will protect the stuffed cabbage rolls from over browning. Arrange the rolls seam side down in the pot. Make sure they are placed snuggly against each other so they do not move during cooking. Repeat with a second layer of rolls. Top with more of the leftover harder cabbage leaves, if you have them.
To cook: Pour the stock and water over them, season with salt and pepper and bring to a boil. Cover the top of the stuffed cabbage rolls with an inverted, heatproof, shallow plate or bowl. The plate should be large enough that it covers the rolls, but small enough to not touch the sides of the pot. This will keep the rolls in place while cooking and will ensure that they cook properly. Reduce the heat to a medium-low and simmer for about 45-50 minutes. Check to make sure the rice is tender. Turn off the heat and uncover the pot.
Make the avgolemono sauce: Whisk the eggs very well until frothy; for best results, use a hand-held mixer. Add the lemon juice and the cornstarch and whisk again. Start "tempering" the eggs by adding a ladle of hot liquid from the pot to the bowl while whisking constantly. Add one more ladle and whisk again until combined. Stir in the egg-lemon broth into the pot, shaking the pan to distribute evenly. Bring to a very gentle simmer over medium-low heat for just a minute or so, making sure it does not come to a boil. Remove from the heat. Taste and adjust the broth for seasoning.
To serve: arrange the rolls on individual serving plates and then top them with the frothy hot sauce (do not drown them). Garnish with lemon slices, fresh dill and some freshly ground pepper.

More about "greek cabbage rolls lahanadolmathes recipes"

GREEK STUFFED CABBAGE ROLLS RECIPE IN LEMON SAUCE

2013-12-05 Turn the heat down and boil over medium heat for about 1 hour, until the cabbage is tender. Drain the remaining water and set aside. Prepare the lemon …
From mygreekdish.com
4.8/5
Total Time 1 hr 40 mins
Category Main
Calories 114 per serving

To make these delicious stuffed cabbage rolls, start by preparing the cabbage. Discard the outer leaves of the cabbage, open up carefully its leaves and wash thoroughly. In a large, deep pot, add some water and bring to the boil. Take some of the cabbage leaves and blanch them in the boiling water; parboiling the cabbage leaves before rolling them will make them softer and easier to roll. Remove with a slotted spoon and place on a clean working surface. Repeat with the rest of the leaves. Once cool a little bit, remove the thick inner vein on the leaves and set aside (you will need them later).
Prepare the stuffing for the stuffed cabbage rolls. In a large bowl add the ground beef, the rice, the chopped onions, the parsley, the dill, the egg whites and season; knead the mixture well, squeezing the ingredients with your hands, so that the meat absorbs all the wonderful flavours.
Place one leaf on a flat surface (if it is too big, cut it in 2 or 3 smaller pieces), add a spoonful of the filling on the bottom centre of the leaf; be careful not to overfill the rolls, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the centre; bring the two sides in towards the centre and roll them up (not too tightly). Continue with the rest of the leaves and filling.
Layer the bottom of a large pot with the removed thick inner vein of the leaves (see step 1) and the smaller cabbage leaves that were too small for rolling. Lay on top the stuffed cabbage rolls, fold side down, and top in snugly packed layers. Season with salt and pepper and pour in the olive oil. Place an inverted plate on top to hold them down when cooking and pour in enough water to cover them. Place the lid on and bring to the boil. Turn the heat down and boil over medium heat for about 1 hour, until the cabbage is tender.

Greek Cabbage Rolls Lahanadolmathes Recipes

LAHANODOLMATHES (GREEK CABBAGE ROLLS)

Make and share this Lahanodolmathes (Greek Cabbage Rolls) recipe from Food.com.

GREEK CABBAGE ROLLS ( LAHANADOLMATHES)

Make and share this Greek Cabbage Rolls ( Lahanadolmathes) recipe from Food.com.

TRADITIONAL GREEK STUFFED CABBAGE ROLLS (LAHANODOLMADES)

A delicious Greek dish of stuffed cabbage rolls with a flavorful rice filling, topped with the classic avgolemono sauce

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