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.
En original opskrift af Forkin
- Tid i alt
- 2 t. 15 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 563 kcal
Allergenoplysninger: kan indeholde æg. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1 stk.cabbage, large, about 1.2 kg
filling
- 500 gground beef, lean
- 0,5 koprice, short grain, rinsed
- 1 stk.yellow onion, finely chopped
- 0,25 kopfresh dill, chopped
- 0,25 kopfresh parsley, chopped
- 1 stk.egg
- 1 tsk.salt
- 0,5 tsk.black pepper
sauce
- 3 spsk.olive oil
- 2 fedgarlic, minced
- 400 gcanned crushed tomatoes
- 3 kopchicken broth
garnish
- 1 stk.lemon, for serving(valgfrit)
Udstyr
tongs · sharp knife · large pot · dutch oven · large bowl · cutting board
Fremgangsmåde
Trin for trin
- 1
Remove the core from the cabbage using a sharp knife.
Ca. 2 min.
- 2
Bring a large pot of salted water to a boil.
Ca. 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Kokkens note: 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.
Ca. 2 min.
- 9
Add the minced garlic and sauté for 1 minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
- 10
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Ca. 1 min.
- 11
Arrange the cabbage rolls snugly in layers in the pot.
Ca. 2 min.
Kokkens note: 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.
Ca. 5 min.
- 13
Cook for 1.5 hours, or until the cabbage is very tender and the filling is cooked through.
Ca. 1 t. 30 min.
Kokkens note: 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.
Kokkens note: A dollop of Greek yogurt or a sprinkle of extra fresh dill also makes a great accompaniment.
Pr. portion
Næringsindhold
- Kalorier
- 563,4kcal
- Protein
- 30,6g
- Kulhydrat
- 30,8g
- Fedt
- 37,4g
- Kostfibre
- 10,1g
- Sukker
- 16g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.