How to Cook Perfect Greek Stuffed Cabbage Leaves (Lahanodolmades)

Greek Stuffed Cabbage Leaves (Lahanodolmades). These Lahanodolmades / Lahanodolmathes recipe will amaze you. Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce. I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort.

Its not easy and it needs a lot of preparation and basically I wouldn't say it is one of. A delicious recipe for Greek stuffed cabbage leaves in an egg and lemon sauce. It's the famous Lahanodolmades with Avgolemono. You can cook Greek Stuffed Cabbage Leaves (Lahanodolmades) using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Greek Stuffed Cabbage Leaves (Lahanodolmades)

1. You need of medium cabbage.
2. Prepare of beef/pork mince (or mixed).
3. You need of medium-grain white rice.
4. It's of spring onions, chopped.
5. You need of onion, chopped.
6. You need of parsley, finely chopped.
7. It's of dill, finely chopped.
8. Prepare of olive oil.
9. It's of salt.
10. Prepare of pepper.
11. You need of eggs.
12. You need of lemon.
13. You need of corn flour (optional).

Stuffing vegetables with meat has been very popular in the Mediterranean and the Middle-East cuisines for centuries. The word "Dolma" has a Turkish origin. Be the first to review this recipe. Trim heavy veins in center with paring knife, being careful not to cut leaves.

Greek Stuffed Cabbage Leaves (Lahanodolmades) step by step

1. Put the cabbage in a pot with about 2/3 water full, boil in medium heat until the leaves are tender and begin to open..
2. Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and season to taste with salt and pepper..
3. Lay a cabbage leaf on the work surface in front of you.  Place about a tbsp of the mince mixture at the base of the leaf.  Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll..
4. In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper.  If an ordinary pot is used, cover your rolls with a dinner plate turned upside down, to help them retain their shape while cooking.  It is not necessary to do this if using a pressure cooker..
5. When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour..
6. While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls..

Pull the leaves out as they detach from the cabbage and set them in a colander to drain. When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the. Greek cabbage leaves stuffed with a mixture of rice and herbs is a favorite Lenten dish. They can be made as the main course or as an appetizer. Cabbage is a favorite winter food, and this meatless recipe is delightful and a Lenten favorite.