Lahanodolmades (Greek Stuffed Cabbage)

READY IN: 1hr 30mins




  • 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.