Lahanodolmades
Cabbage leaves rolled around a minced meat and rice filling and simmered in an egg and lemon sauce, in 1 hour 40 minutes.
Photograph credit: Λαχανοντολμάδες by howtomakeitworkforyou.blogspot · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
What to Put on the Table With Lahanodolmades
- Crusty bread
- Yoghurt
- Dry white wine
Sides from the same cuisine on this site: Briam, Horiatiki Greek Salad.
How to Cook Lahanodolmades
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Boil the whole cabbage for 5 minutes, then peel off 18 leaves and trim the thick ribs.
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Mix the pork, beef, rice, onion, dill, parsley, 2 tablespoons of the oil and the salt.
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Roll a spoonful of the filling in each leaf. Pack seam side down in a pot and add the water and remaining oil. Set a plate on top.
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Simmer for 1 hour.
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Whisk the eggs and lemon juice, whisk in a ladle of hot broth, and pour into the pot off the heat, shaking the pan. Serve hot.
Related guide: Choosing rice.
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Worth Knowing Before You Cook
Use a small amount of rice in each roll.
Weigh the rolls down with a plate.
Add the egg and lemon sauce off the heat.
Keeping What's Left
Keeps for 3 days in the fridge. Reheat gently.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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