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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t 15 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 563 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 1 kplcabbage, large, about 1.2 kg
filling
- 500 gground beef, lean
- 0,5 kuppirice, short grain, rinsed
- 1 kplyellow onion, finely chopped
- 0,25 kuppifresh dill, chopped
- 0,25 kuppifresh parsley, chopped
- 1 kplegg
- 1 tlsalt
- 0,5 tlblack pepper
sauce
- 3 rklolive oil
- 2 kynsigarlic, minced
- 400 gcanned crushed tomatoes
- 3 kuppichicken broth
garnish
- 1 kpllemon, for serving(valinnainen)
Välineet
tongs · sharp knife · large pot · dutch oven · large bowl · cutting board
Valmistusohje
Vaihe vaiheelta
- 1
Remove the core from the cabbage using a sharp knife.
Noin 2 min
- 2
Bring a large pot of salted water to a boil.
Noin 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.
Noin 15 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Kokin vinkki: 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.
Noin 2 min
- 9
Add the minced garlic and sauté for 1 minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
- 10
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Noin 1 min
- 11
Arrange the cabbage rolls snugly in layers in the pot.
Noin 2 min
Kokin vinkki: 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.
Noin 5 min
- 13
Cook for 1.5 hours, or until the cabbage is very tender and the filling is cooked through.
Noin 1 t 30 min
Kokin vinkki: 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.
Kokin vinkki: A dollop of Greek yogurt or a sprinkle of extra fresh dill also makes a great accompaniment.
Annosta kohti
Ravintoarvot
- Kalorit
- 563,4kcal
- Proteiini
- 30,6g
- Hiilihydraatit
- 30,8g
- Rasva
- 37,4g
- Kuitu
- 10,1g
- Sokeri
- 16g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.