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greek cabbage rolls recipe lahanodolmades

Greek cabbage rolls recipe (Lahanodolmades)

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Greek cabbage rolls recipe (Lahanodolmades)

5 from 1 vote
Recipe by Me To Mati #passionfoodCourse: Main, AppetizersCuisine: Greek, MediterraneanDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes

Greek cabbage rolls are filled with rice and fresh herbs. The perfect vegetarian dish that can easily be converted into a meat dish with the addition of beef mince. One thing is for sure, this dish will be one you make over and over again.

Ingredients

  • 1 cabbage (green or red)

  • 3 tablespoons olive oil

  • 3 large onions (roughly chopped)

  • 1 leek (roughly chopped)

  • 2 cups medium grain rice

  • 1 eggplant (finely chopped)

  • 1 zucchini (finely chopped)

  • 1 red capsicum (finely chopped)

  • 1 can crushed tomatoes (410grams)

  • 1 bunch spring onions (finely chopped)

  • 1 bunch dill (finely chopped)

  • 1 bunch parsley (finely chopped)

  • 1 bunch spearmint (finely chopped)

  • 1 bunch fennel (finely chopped)

  • salt (to taste)

  • pepper (to taste)

  • 1 teaspoon paprika

  • ½ teaspoon chilli flakes

  • 1 teaspoon dry mixed herbs

  • lemon juice from 4-5 lemons

  • 3 cups of water

Instructions

  • Remove the stem of the cabbage with a sharp knife creating a small hole.cabbage recipes
  • Add 1 tablespoon salt to a large pot of hot water and add cabbage and cover pot for 10 minutes. Turn cabbage over and cover the pot for a further 5 minutes.
  • In a separate pan add 3 tablespoons olive oil.
  • Add onions and leek, stirring through thoroughly until soften.
  • Stir through rice, combining ingredients.
  • Add eggplant, zucchini and red capsicum, stirring through thoroughly.
  • Once ingredients have combined add crushed tomato puree, stirring through thoroughly.
  • Add spring onions, dill, parsley, spearmint and fennel, stirring through thoroughly.
  • Cover pan for 10 minutes on medium heat.
  • Add 2 teaspoons salt (or to taste), 1 teaspoon pepper (to taste), 1 teaspoon paprika. ½ teaspoon chilli flakes, 1 teaspoon dry mixed herbs and juices of 2 – 3 lemons.
  • Combine all ingredients, stirring through thoroughly and adding 1 cup water to the mixture.
  • Turn heat off and cover the pan.
  • In a deep pot add leftover fresh herbs and vegetables to base.
  • Add 1 tablespoon olive oil and shallow fry for 5 minutes. This step will ensure cabbage rolls will not stick to the base of the pot when cooking. Spreading evenly across pot base.
  • Separate blanched cabbage leaves
  • Remove the harder part from the bottom of the cabbage leaf, making a “V” type incision. As demonstrated in our video starting at 5:47 until 5:57.
  • Add 2 tablespoons mixture to the cabbage and fold cabbage leaf using the technique demonstrated in our video starting at 5:57 until 6:23, repeating this process until all of the mixtures have been utilised.cabbage rolls recipe
  • Add rolled cabbage rolls into a deep pot, adding remaining lemon juice over cabbage rolls.
  • Cover cabbage rolls using 1 unblanched cabbage leaf and placing a shallow bowl over cabbage leaf as a weight.
  • Add 2 cups of water and cook covered on high heat for 25 minutes, checking to see if pot juices are at boiling point before turning the heat down to a low.
  • Remove shallow bowl and cook covered for a further for 15 minutes.
  • Turn heat off and cover with a clean kitchen towel and pot lid for 10 minutes.
  • Remove kitchen towel and cabbage leaf before serving.greek cabbage rolls recipe lahanodolmades

Recipe Video

Notes

  • Cabbage rolls hold well for up to 3 days (in a sealed container).
  • Serve with plain yoghurt.

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