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Lynn Livanos Athan
Nutrition Facts (per serving) | |
---|---|
150 | Calories |
9g | Fat |
11g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 25 | |
Amount per serving | |
Calories | 150 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 2g | 11% |
Cholesterol 25mg | 8% |
Sodium 261mg | 11% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 5% |
Total Sugars 2g | |
Protein 6g | |
Vitamin C 22mg | 110% |
Calcium 37mg | 3% |
Iron 1mg | 5% |
Potassium 242mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Stuffed Cabbage or Lahanodolmathes (lah-hah-noh-dol-MAH-thes) is a traditional Greek dish that is customarily made with Avgolemono (Egg-lemon) sauce. This version pairs the delicious meat and rice stuffing with a savory tomato sauce. Rolling the leaves is easy to master. It's basically the same technique as rolling Dolmathes from grape leaves.
Ingredients
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1 medium head green cabbage
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1/2 pound ground lamb, or ground beef
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1/2 pound ground pork
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1/2 cup uncooked short-grain rice
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1 large onion, finely minced
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1 teaspoon ground cumin
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1/2 teaspoon fennel seeds
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1 large egg
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1/2 cup chopped fresh parsley
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1/2 cup chopped fresh dill
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2 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup pine nuts, lightly toasted
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1/2 cup olive oil
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1 1/2 cups tomato sauce
Steps to Make It
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Remove the outer layers of the cabbage and discard.
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Turn the cabbage head over and using a sharp knife cut out as much of the core (stem) as you can.
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In a large soup pot, boil enough water to submerge the cabbage head.
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Boil the entire cabbage head for 10 to 15 minutes or until the leaves are nicely tender and can be removed easily.
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In a large mixing bowl, combine all the ingredients except for the tomato sauce and olive oil. Mix well and set aside.
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Carefully remove the cabbage from the water and drain. Remove the leaves one by one being careful not to tear them.
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On a flat surface, lay the cabbage leaf vein side up with the stem end towards you. Cut the leaf stem to remove any thick spine remaining.
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Depending on the size of your leaf, place a portion of stuffing mixture in the bottom center of the leaf. Leave room for the sides of the leaf to fold inward toward the center.
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Roll the cabbage leaf toward the top (away from you) making sure to press the stuffing in tightly. The rolling process is similar to rolling Dolmathes from grape leaves.
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Add 1/2 cup olive oil to a Dutch oven or large flat-bottomed saucepan with lid. Place the cabbage rolls seam side down in the pan in tight rows. Try to fit as many in a single layer as possible.
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Add the tomato sauce and enough water to barely cover the top of the cabbage rolls. Invert a heatproof plate on top of the cabbage rolls to keep them submerged during cooking.
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Bring the liquid to a boil and then reduce the heat and simmer covered for approximately 1 and 1/2 to 2 hours or until the leaves are tender and the filling is cooked.
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Re-season with salt and freshly ground black pepper to taste.