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
Provided by Marilena Leavitt
Categories Main Dish
Time 2h
Yield 6
Number Of Ingredients 26
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 (GREEK STUFFED CABBAGE)
This is a slightly different vesion of the familiar stuffed cabbage and that's why I like it! Serve with the Greek Lemon Sauce if you like. Originally from a June 1982 issue of Bon Apppetit in the "Bon Voyage" section featuring the Greek Isles.
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 348, Fat 18.8, SaturatedFat 5.7, Cholesterol 121.7, Sodium 583, Carbohydrate 28.5, Fiber 6.9, Sugar 12.7, Protein 19.6
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- 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).
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- 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.
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