Recipe for Lahanodolmathes – Greek Cabbage Rolls
Cabbage leaves stuffed with meat and rice and served with an egg-lemon sauce are a Greek winter classic.
Greek Cabbage Rolls (Lahanodolmathes) Recipe Ingredients:
- Large head of cabbage
- 1 pound pork or beef
- 1/2 cup uncooked rice
- 1 chopped onion
- 2 medium-sized, peeled and chopped tomatoes
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped parsley
- 1 cup butter
- 3 cups hot water
- 1 1/2 tablespoon flour
- 2 to 3 eggs
- 1 juice of whole lemon
Instructions to Prepare Greek Cabbage Rolls:
Place cabbage head in boiling salted water and boil for 8 minutes. Separate leaves.
Combine meat, rice, onion, tomatoes, salt, pepper, parsley and 1/2 cup butter.
Place about 2 tablespoons of filling in cup part of each cabbage leaf.
Loosely fold over sides of each leaf; roll up. Pack cabbage rolls tightly into a casserole. Pour on water, or stock and remaining butter.
Bake, covered, in an oven that has been set at 350 degrees Fahrenheit for about 1 1/2 hour, or cook over a low heat for about 1 to 1 1/2 hour, or until tender.
Arrange cabbage rolls in deep serving dish.
Prepare avgolemono sauce:
Mix flour with 1/4 cup cold water; add to pan juices, stirring.
Simmer for 5 minutes.
Beat eggs with 2 tablespoons water.
Add gradually hot sauce and lemon juice.
Stir sauce in top of double boiler until it has slightly thickened.
Keep heat very low and remove immediately when thickening starts.
Pour over cabbage rolls.
Serve hot. Serves 5.
This post was written by GreekBoston.com