Recipe: Yummy Greek Stuffed Cabbage Leaves (Lahanodolmades)

Greek Stuffed Cabbage Leaves (Lahanodolmades). Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce. I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort. Lahanodolmades are stuffed cabbage rolls with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce.

A delicious recipe for Greek stuffed cabbage leaves in an egg and lemon sauce. It's the famous Lahanodolmades with Avgolemono. Stuffing vegetables with meat has been very popular in the Mediterranean and the Middle-East cuisines for centuries. You can have Greek Stuffed Cabbage Leaves (Lahanodolmades) using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Greek Stuffed Cabbage Leaves (Lahanodolmades)

1. Prepare 1 of medium cabbage.
2. It's 500 g of beef/pork mince (or mixed).
3. You need 200 ml of medium-grain white rice.
4. Prepare 2 of spring onions, chopped.
5. Prepare 1 of onion, chopped.
6. You need of parsley, finely chopped.
7. You need of dill, finely chopped.
8. Prepare of olive oil.
9. It's of salt.
10. It's of pepper.
11. It's 2 of eggs.
12. It's 1 of lemon.
13. You need 1 tbsp of corn flour (optional).

The word "Dolma" has a Turkish origin. Be the first to review this recipe. Trim heavy veins in center with paring knife, being careful not to cut leaves. Boil the cabbage in salted boiling water with the cored part facing down.

Greek Stuffed Cabbage Leaves (Lahanodolmades) instructions

1. Put the cabbage in a pot with about 2/3 water full, boil in medium heat until the leaves are tender and begin to open..
2. Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and season to taste with salt and pepper..
3. Lay a cabbage leaf on the work surface in front of you.  Place about a tbsp of the mince mixture at the base of the leaf.  Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll..
4. In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper.  If an ordinary pot is used, cover your rolls with a dinner plate turned upside down, to help them retain their shape while cooking.  It is not necessary to do this if using a pressure cooker..
5. When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour..
6. While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls..

Find this Pin and more on Greek Stuffed Vegetables-Gemista by Vetta Kelepouris-Agnos. Vegetable Recipes Vegetarian Recipes Healthy Recipes Yummy Wraps Greek Diet Greek Cooking Eastern Cuisine Cabbage Rolls Wrap Recipes. Home » Greek Recipes » Soups & Stews » Greek Stuffed Cabbage Rolls Recipe With Egg & Lemon Sauce (Lahanodolmades Avgolemono). These cabbage rolls are filled with ground beef, rice, and fresh herbs. Slowly cooked with extra virgin oil olive oil, and served with a creamy egg & lemon sauce.