Lahanodolmades is a stuffed cabbage rolls recipe that you are going to love. It’s the ultimate comfort food.
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GET THE RECIPE
Bring a large pot of salted water to a boil & prepare the cabbage. Once the water is boiling, add the cabbage with the cored part facing down. Boil for about 10-15 minutes and then flip the cabbage around.
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Boil cabbage until tender. Start to remove the leaves from the cabbage. As you remove the leaves set aside in a colander until you have 22 leaves.
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Combine the ground beef, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
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Set aside 3-4 cabbage leaves. Layer a handful of fresh dill or lemon on the bottom of the pot and then layer the 3-4 cabbage leaves over those, overlapping them to cover most of the bottom of the pot.
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Lay a cooked cabbage leaf flat on your work surface. Place 2 tbsp of filling in the leaf and then fold the left and right sides together and then roll up to complete a roll.
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Repeat until all of the filling is used and place the cabbage rolls one by one into the pot beside each other, tucking them in tightly beside each other.
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Once all of the cabbage rolls have been placed in the pot place a small-medium plate on top of the cabbage rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot.
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Pour water into the pot, filling about halfway up the side. Bring to a boil over high heat and then turn to medium-low to keep at a simmer. Cook for 60-90 minutes, making sure to check the water level every 20 minutes.
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When the cabbage rolls are done, remove from the heat and move the cabbage rolls to a serving tray. Remove 1 1/2 cups of the water from the pot to make the lemon juice.
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Serve the cabbage rolls and allow people to spoon over the amount of lemon sauce they would like. Top with more fresh dill if desired and cracked black pepper.
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