Cooking Technique: Quinoa Stuffed Cabbage Rolls – ” Lahanodolmathes”

by Mary Papoulias-Platis

Use this Cooking Technique with the Quinoa-Stuffed Cabbage Rolls:

Place the whole cabbage in the boiling water for 10-15 depending on the size, until softened. Remove from the water,drain, and cool.

In a skillet add the olive oil and saute  the onions, carrots until softened.

Add the quinoa and remaining ingredients and cook on medium low until all the liquid is evaporated about 10 minutes.

Unwrap the cabbage leaves and place 1 tablespoon of filling in center and roll.
Tightly pack the rolls in the pot. Add a plate to weigh down the rolls. Add the cabbage water and bring to a boil.
Reduce to low and simmer for 45 minutes.

When done let cool. Carefully lift one out one roll at a time. Serve warm with Tzazilki sauce.
For more  information regarding the rolling technique look at the  Stuffed Grape Leaves post here:

© 2011 – 2013, Mary Papoulias-Platis. All rights reserved.

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