Quinoa Stuffed Cabbage Rolls - "Lahanodolmathes"
This recipe is a healthier version using quinoa in place of meat. Quinoa can be found in your natural food stores.
Recipe type: Dinner
Cuisine: Greek
  • 2 green cabbage heads
  • 2 carrots, shredded
  • 2 onions, finely chopped
  • 2 bunch green onions
  • 1 fresh tomato, finely chopped
  • 1 tablespoon dried dill
  • 1 cup chopped Italian parsley
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups rinsed quinoa
  • 1 cup toasted pine nuts
  • Juice of one lemon
  • 1-2 lemons for garnish
  1. Remove center core of cabbage with a sharp knife. Place one cabbage head in a pot of boiling water for 10 minutes until semi-soft. Remove and drain.
  2. Repeat with second head. Reserve the cabbage water for cooking.
  3. Rinse quinoa three times with water. Drain.
  4. In a large saute pan add 2 -3 tablespoons of olive oil and add onions, and carrots and cook on medium low until the onions are clear and soft.
  5. Add the tomato, dill, salt, pepper, parsley, uncooked quinoa, pine nuts, and lemon juice. Cook on low for 10 minutes. Cool the filling.
  6. Place a large dutch oven nearby your work surface.
  7. Separate the cabbage rolls and place on paper towel.
  8. Take one cabbage at a time and place 1 tablespoon of filling near the end and roll like an envelope. (See cooking technique here:
  9. Place snugly onto the bottom of the pan. Continue placing second row on top.
  10. Place a small plate on top of the dolmathes to keep them from floating to the top.
  11. Use 6 cups of the reserved water, and pour gently in the pan.
  12. Cover, bring to a boil, and reduce to a simmer for 45 minutes.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/quinoa-stuffed-cabbage-rolls-lahanodolmathes/