Greek Meatless Stuffed Cabbage Rolls With Rice Recipes

GOLABKI (STUFFED CABBAGE ROLLS)

Steps:

• Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
• Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
• Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
• Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
• Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
• Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

LAHANODOLMATHES (GREEK CABBAGE ROLLS)

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).