Lahanodolmades Greek Stuffed Cabbage Recipes

LAHANODOLMADES (GREEK STUFFED CABBAGE)

Steps:

• Stuffed Cabbage:.
• Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
• Bring large amount of water to boil in large pot.
• Add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
• Trim heavy veins in center with paring knife, being careful not to cut leaves.
• Cut each leaf in half lengthwise; set aside.
• Heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
• Increase heat to medium-high, add ground meat and brown, stirring with fork.
• Add garlic and cinnamon and stir through; season to taste with salt and pepper.
• Stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
• Increase heat to high and bring mixtuyre to boil.
• Reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
• Remove from heat and stir in pine nuts; let cool slightly.
• Grease roasting pan.
• Place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
• Arrange in 2 layers in pan, packing tightly.
• Preheat oven to 350 degrees.
• Combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
• Pour over cabbage, adding more tomato sauce as necessary, to cover,.
• Dot with butter, cover pan, place over high heat and bring to boil.
• Transfer to oven and bake until tender, about 1 hour.
• Arrange lemon slices on top or pass Greek Lemon sauce separately.
• Greek Lemon sauce:.
• Beat eggs in bowl until thick and lemon colored.
• Gradually beat in lemon juice.
• Add hot broth 1 tablespoon at a time, beating constantly.
• Transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.

TRADITIONAL GREEK STUFFED CABBAGE ROLLS (LAHANODOLMADES)

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.

LAHANODOLMADES (STUFFED CABBAGE ROLLS)

Steps:

• Boil a large pot of salted water.
• Remove the outer leaves of the cabbage until you can't easily remove them anymore. Blanch the outer leaves for 3 to 5 minutes until pliable. Then, put the remaining cabbage head in the water, and blanch 3 to 5 minutes, repeatedly until outer layers get easier to remove. I remove the leaves under cold running water, transporting my cabbage back and forth with a slotted spoon.
• In a large bowl, mix your stuffing ingredients around by hand until they get well incorporated.
• Then stuff your cabbage, about a teaspoon or so on each leaf. Place your stuffing on the thickest part of the leaf, or the base. Give it one roll, then flip in each side, and continue to roll until it fully closes. Don't worry if it's not perfect, it still comes out good.
• Now, in a large pot, sauté the onion, parsley, and garlic in the olive oil on medium high heat.
• Once the onions turn translucent, season with salt and pepper, stir in some tomato paste for a minute. Then add the chopped tomatoes.
• Once the tomatoes release some juice, add the crushed tomatoes and stir. Season again and add some oregano (not too much).
• Now place your cabbage rolls tightly into the pot. You may stack them on top of each other.
• Fill the pot half way up with water and then top your rolls with an up-side down dish or plate in order to keep them from opening or falling apart.
• Bring to a boil and reduce heat to low and cover.
• Simmer for about an hour. Do not increase the heat, you do not want the bottom rolls to burn. It might seem like some of the sauce hasn't reduced, but once you remove the cabbage rolls, you will see the actual amount of sauce left. At that time, you may decide to thicken your sauce by reducing it with the lid off for a minute or two.