Stuffed Cabbage Rolls (Lahanodolmades)

Stuffed Cabbage Rolls, known as Lahanodolmades in Greece, present a delightful blend of tender cabbage leaves enveloping a flavorful medley of ground meat, rice, and herbs, all draped in a tangy tomato sauce. This traditional Greek dish offers warm flavors and hearty textures that make for a delightful meal. Lahanodolmades serve as an inviting option for a cozy dinner, showcasing Greece’s rich culinary traditions with every bite. The combination of fresh ingredients and aromatic spices brings a pleasing taste and aroma, creating a memorable dining experience.

Ingredients

• 1 whole large cabbage head
• 1 lb ground beef
• 1 cup uncooked rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1 tsp mint, dried
• 1 whole egg
• 1/2 cup lemon juice, freshly squeezed
• 1 15 oz can tomato sauce
• 1/4 cup olive oil

Instructions

1. Boil a large pot of water. Carefully remove the core from the cabbage head, and place the whole head in the boiling water. Cook for about 2 minutes, then carefully remove the softened outer leaves. Repeat until you have 12-16 leaves.
2. In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, parsley, mint, egg. Mix well.
3. Place a cabbage leaf flat on a work surface. Add a scoop of the meat mixture to the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly.
4. In a large pot, arrange the stuffed cabbage rolls in layers. Pour the lemon juice, tomato sauce, and olive oil over the rolls. Add water to cover.
5. Cover and simmer over low heat for 45-50 minutes, until the cabbage is tender and the filling is cooked through.
6. Serve the Stuffed Cabbage Rolls topped with some of the cooking sauce.

Keywords: Dinner, Cabbage, Comfort Food, Herbs, Traditional, MainCourse, Greek

Spice Rack: Salt, Pepper, Mint

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