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Lahanodolmathes: Stuffed Cabbage Rolls

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Preparation of Stuffed Cabbage Roll
Charles Groux/Photodisc/Getty Images

In Greek: λαχανοντολμάδες, pronounced lah-hah-no-dol-MAH-thes

Stuffed cabbage with ground beef and rice are covered with a traditional egg and lemon (avgolemono) sauce. Conventional Greek wisdom is that the best cabbage can be found after the first frost, so all versions of stuffed cabbage are winter favorites.

In Northern Greece, stuffed cabbage called yiaprakia (γιαπράκια, say: yah-PRAHK-yah), are made with toursi (brined) cabbage and ground pork, and are a traditional Christmas dish.

This simpler version can also be made with large Romaine lettuce leaves, or Chinese cabbage.

Ingredients:

  • 2 pounds of ground beef (ground one time)
  • 2 whole eggs
  • 3/4 cups of short-grain rice (or risotto)
  • 3 stalks of fresh dill, snipped
  • sea salt
  • freshly ground black pepper
  • 1 medium onion, finely chopped
  • 1 tablespoon of olive oil
  • 3/4 cup of olive oil
  • 1 onion, sliced in rings
  • 2 medium carrots, sliced in thick rounds
  • 2 stalks of celery (leaves only)
  • water or chicken stock
  • 2 cabbages (total of 10 pounds)
  • ----------
  • FOR THE AVGOLEMONO EGG-LEMON SAUCE
  • 5 egg yolks
  • 1 tablespoon of water
  • 7/8 cup of freshly squeezed lemon juice
  • 1 tablespoon of corn starch

Preparation:

Mix the ground beef, two whole eggs, rice, dill, one of the onions, a little oil and water, and knead to mix thoroughly. Add more water or oil if needed. Form into 34-35 round pieces.

In a large soup pot, bring salted water to a boil. Remove the core of the cabbage, and stick a large fork into the center. Immerse the cabbage, leaving the fork in. When the outer leaves turn bright green, lift using the fork and remove softened leaves. Return to pot and repeat until all cabbage leaves have been removed.

Using the large outer leaves, place the meat mixture in the leaf and roll, using the same technique as for Rolling Grape Leaves.

Line the bottom of a lidded pot with the carrot slices, remaining onion, celery leaves, and the smaller cabbage leaves that were too small for rolling. Lay the stuffed cabbage rolls, fold side down, on top in snugly packed layers. Place an inverted plate on top to hold them down when cooking.

Add water or chicken stock to cover, and bring to a boil. When boil is reached, turn down the heat, cover, and simmer for 1 hour.

A few minutes before the cabbage is done, make the avgolemono sauce:

    Whisk the egg yolks and a tablespoon of water. Stir in 1/2 cup of liquid from the pot, lemon juice, and corn starch, whisking until smooth. Remove cabbage from heat, remove the plate, and pour in the egg-lemon sauce. Hold pot by the handles and shake gently to distribute.

Serve warm with a few spoonfuls of the sauce over the cabbage.

Yield: 34-35 cabbage rolls

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