Lahanodolmades (Greek Cabbage Rolls)
These traditional Greek cabbage rolls feature tender cabbage leaves wrapped around a savory filling of ground meat, rice, and herbs. Simmered in a rich tomato sauce, they make a comforting and hearty main course. Serve with a dollop of yogurt or a squeeze of lemon.
Una recepta original de Forkin
- Temps total
- 2 h 15 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 563 kcal
Informació sobre al·lèrgens: pot contenir ous. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1 ucabbage, large, about 1.2 kg
filling
- 500 gground beef, lean
- 0,5 tassarice, short grain, rinsed
- 1 uyellow onion, finely chopped
- 0,25 tassafresh dill, chopped
- 0,25 tassafresh parsley, chopped
- 1 uegg
- 1 ctsalt
- 0,5 ctblack pepper
sauce
- 3 csolive oil
- 2 gragarlic, minced
- 400 gcanned crushed tomatoes
- 3 tassachicken broth
garnish
- 1 ulemon, for serving(opcional)
Estris
tongs · sharp knife · large pot · dutch oven · large bowl · cutting board
Elaboració
Pas a pas
- 1
Remove the core from the cabbage using a sharp knife.
Uns 2 min
- 2
Bring a large pot of salted water to a boil.
Uns 5 min
- 3
Carefully submerge the whole cabbage in the boiling water and cook for 10-15 minutes, or until the outer leaves soften enough to be easily peeled off.
Uns 15 min
Nota de cuina: Use tongs to help remove the outer leaves as they soften.
- 4
Peel off the softened cabbage leaves one by one and set them aside to cool.
Uns 5 min
Nota de cuina: Trim the thick central vein from each leaf to make them easier to roll.
- 5
In a large bowl, combine the ground beef, rice, chopped onion, dill, parsley, egg, salt, and pepper for the filling.
Uns 5 min
Nota de cuina: Mix gently with your hands until just combined to avoid compacting the meat.
- 6
Take a cabbage leaf, place a spoonful of filling near the stem end, fold in the sides, and then roll it up tightly.
Uns 15 min
Nota de cuina: The amount of filling will depend on the size of the cabbage leaf. Aim for about 2-3 tablespoons per roll.
- 7
Repeat with the remaining cabbage leaves and filling.
Nota de cuina: If you have extra cabbage leaves, you can line the bottom of your pot with them to prevent sticking.
- 8
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Uns 2 min
- 9
Add the minced garlic and sauté for 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
- 10
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Uns 1 min
- 11
Arrange the cabbage rolls snugly in layers in the pot.
Uns 2 min
Nota de cuina: The rolls should be mostly submerged in the liquid. Add more broth or water if needed.
- 12
Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
Uns 5 min
- 13
Cook for 1.5 hours, or until the cabbage is very tender and the filling is cooked through.
Uns 1 h 30 min
Nota de cuina: Check periodically to ensure the liquid isn't drying out; add more broth or water if necessary.
- 14
Serve the lahanodolmades hot, with a squeeze of fresh lemon juice if desired.
Nota de cuina: A dollop of Greek yogurt or a sprinkle of extra fresh dill also makes a great accompaniment.
Per ració
Nutrició
- Calories
- 563,4kcal
- Proteïnes
- 30,6g
- Hidrats de carboni
- 30,8g
- Greixos
- 37,4g
- Fibra
- 10,1g
- Sucre
- 16g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover cabbage rolls in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop over low heat or in the microwave until warmed through.