Lahanodolmades (Stuffed Cabbage Rolls)

"Cabbage stuffed with meat and rice and coated with a lovely Greek tomato sauce. My husband DESPISES cabbage and last night all that changed when he tasted this dish. He couldn't believe that I got him to eat this stuff, but I managed to do it. You might to make sure you have an immaculately clean sink for this dish because you will transporting a hot head of cabbage back and forth, from the sink to the pot with a slotted spoon. Unless you guys find an easier method."
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Ready In:
1hr 10mins




  • Boil a large pot of salted water.
  • Remove the outer leaves of the cabbage until you can't easily remove them anymore. Blanch the outer leaves for 3 to 5 minutes until pliable. Then, put the remaining cabbage head in the water, and blanch 3 to 5 minutes, repeatedly until outer layers get easier to remove. I remove the leaves under cold running water, transporting my cabbage back and forth with a slotted spoon.
  • In a large bowl, mix your stuffing ingredients around by hand until they get well incorporated.
  • Then stuff your cabbage, about a teaspoon or so on each leaf. Place your stuffing on the thickest part of the leaf, or the base. Give it one roll, then flip in each side, and continue to roll until it fully closes. Don't worry if it's not perfect, it still comes out good.
  • Now, in a large pot, sauté the onion, parsley, and garlic in the olive oil on medium high heat.
  • Once the onions turn translucent, season with salt and pepper, stir in some tomato paste for a minute. Then add the chopped tomatoes.
  • Once the tomatoes release some juice, add the crushed tomatoes and stir. Season again and add some oregano (not too much).
  • Now place your cabbage rolls tightly into the pot. You may stack them on top of each other.
  • Fill the pot half way up with water and then top your rolls with an up-side down dish or plate in order to keep them from opening or falling apart.
  • Bring to a boil and reduce heat to low and cover.
  • Simmer for about an hour. Do not increase the heat, you do not want the bottom rolls to burn. It might seem like some of the sauce hasn't reduced, but once you remove the cabbage rolls, you will see the actual amount of sauce left. At that time, you may decide to thicken your sauce by reducing it with the lid off for a minute or two.

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I am a young, gorgeous, domesticated nymph-like creature who stays at home and concocts delectable, saliva-inducing treats. I employ my husband as the guinea pig for anything I just randomly manage to put together. Not to worry, he is very pleased with his current position. No, but really, I am a young Greek-American wife who loves to cook, and being that I am unemployed at the moment, I like to experiment with lots of flavors and ideas. I am a Food Network Junkie, and I watch all the cooking shows on public television and Discovery Home. While I am fixated on all these programs, my brain behaves like a sponge and my culinary sensors go off like sirens. Other than that, my other talents include being a geek (Greek geek at that), drawing, writing, being multilingual, tutoring, writing papers for lazy college bums, doing housework (my house must be immaculate so I may eat off the floor at my own will), I love to play the old, very first Nintendo, and Nancy Drew computer games.
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