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Greek Stuffed Cabbage Rolls - "Lahano Dolmathes"
Traditionally served in the winter when cabbage is available in the garden. Can be made with quinoa, bulgar, or coucous for a vegetarian meal.
Author Mary Papoulias-Platis
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1-2
heads of green cabbage
Filling
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1
pound
of beef or lamb
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1
onion, finely chopped
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1/2
cup
rice
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1
egg
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1/2
cup
parsley, chopped
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1/2
cup
tomato sauce
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1/2
teaspoon
salt
Egg and Lemon Sauce
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3
eggs
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juice of two lemons
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1
cup
hot broth from cabbage water
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pepper to taste
Preparing the cabbage
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Place a large pot on to boil. Cut the core out from the center of the cabbage. Carefully drop the whole cabbage into the water.
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Boil for 10 minutes. Remove from the water and allow to cool for a few minutes. Reserve the cabbage water for later.
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Peel the leaves carefully, so they do not tear.
Filling
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Mix the ingredients for the filling. Place a tablespoon of filling on each leaf near the end of the stem.
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Roll tightly like a cigar. See Cooking Techniques for how to instruction.
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Pack rolls tightly in the bottom of a dutch oven pan.
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Place a small plate on top.
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Pour 3 cups of the reserved cabbage water to the pot. Cover and bring to a boil.
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Reduce heat and cook for 45 minutes.
Egg and Lemon Sauce
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Beat eggs in blender or mixer, or food processor until thick and light in color.
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Add lemon juice slowly, then slowly add broth.
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Take pot off the heat, then add the lemon sauce to the pot.
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Stir gently.