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.
- 1 Medium-head green cabbage
- 1/2 pound ground lamb (or beef)
- 1/2 pound ground pork
- 1/2 cup rice (short grain, uncooked)
- 1 large onion (minced finely)
- 1 tsp. ground cumin
- 1/2 tsp. fennel seeds
- 1 egg
- 1/2 cup parsley (chopped)
- 1/2 cup fresh dill (chopped)
- 2 tsp. salt
- 1/2 tsp. ground pepper
- 1/4 cup pine nuts (lightly toasted)
- 1/2 cup olive oil
- 1 1/2 cups tomato sauce
- Remove the outer layers of the cabbage and discard.
- Turn the cabbage head over and using a sharp knife cut out as much of the core (stem) as you can.
- In a large soup pot, boil enough water to submerge the cabbage head.
- Boil the entire cabbage head for 10 – 15 minutes or until the leaves are nicely tender and can be removed easily.
- In a large mixing bowl, combine all the ingredients except for the tomato sauce and olive oil. Mix well and set aside.
- Carefully remove the cabbage from the water and drain. Remove the leaves one by one being careful not to tear them.
- 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.
- 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 inwards toward the center.
- 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.
- 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.
- 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.
- Bring the liquid to a boil and then reduce the heat and simmer covered for approximately 1-1/2 to 2 hours or until the leaves are tender and the filling is cooked.
- Re-season with salt and freshly ground black pepper to taste.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||2 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|