Lahanodolmades (Greek Stuffed Cabbage)
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
For the Cabbage
- 2 medium cabbage
- 2 tablespoons olive oil
- 2 large onions, chopped
- 1 lb ground beef or 1 lb ground lamb
- 1 garlic clove
- 1⁄8 teaspoon cinnamon
- salt & freshly ground black pepper
- 2 tablespoons tomato paste
- 1⁄3 cup uncooked rice
- 1 1⁄2 cups tomato sauce (preferably homemade)
- 1⁄2 cup beef stock
- 1⁄4 cup pine nuts, toasted
- 1 tablespoon butter, cut into pieces
- lemon slice
Greek Lemon Sauce
- 3 eggs
- 2 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 cups hot chicken broth
Directions
- Stuffed Cabbage:.
- Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
- Bring large amount of water to boil in large pot.
- Add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
- Trim heavy veins in center with paring knife, being careful not to cut leaves.
- Cut each leaf in half lengthwise; set aside.
- Heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
- Increase heat to medium-high, add ground meat and brown, stirring with fork.
- Add garlic and cinnamon and stir through; season to taste with salt and pepper.
- Stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
- Increase heat to high and bring mixtuyre to boil.
- Reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
- Remove from heat and stir in pine nuts; let cool slightly.
- Grease roasting pan.
- Place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
- Arrange in 2 layers in pan, packing tightly.
- Preheat oven to 350 degrees.
- Combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
- Pour over cabbage, adding more tomato sauce as necessary, to cover,.
- Dot with butter, cover pan, place over high heat and bring to boil.
- Transfer to oven and bake until tender, about 1 hour.
- Arrange lemon slices on top or pass Greek Lemon sauce separately.
- Greek Lemon sauce:.
- Beat eggs in bowl until thick and lemon colored.
- Gradually beat in lemon juice.
- Add hot broth 1 tablespoon at a time, beating constantly.
- Transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.
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