Lahanodolmades (Greek Cabbage Rolls)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Remove the core from the cabbage using a sharp knife.

   Ongeveer 2 min

2. 2

   Bring a large pot of salted water to a boil.

   Ongeveer 5 min

3. 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.

   Ongeveer 15 min

   Tip van de kok: Use tongs to help remove the outer leaves as they soften.

4. 4

   Peel off the softened cabbage leaves one by one and set them aside to cool.

   Ongeveer 5 min

   Tip van de kok: Trim the thick central vein from each leaf to make them easier to roll.

5. 5

   In a large bowl, combine the ground beef, rice, chopped onion, dill, parsley, egg, salt, and pepper for the filling.

   Ongeveer 5 min

   Tip van de kok: Mix gently with your hands until just combined to avoid compacting the meat.

6. 6

   Take a cabbage leaf, place a spoonful of filling near the stem end, fold in the sides, and then roll it up tightly.

   Ongeveer 15 min

   Tip van de kok: The amount of filling will depend on the size of the cabbage leaf. Aim for about 2-3 tablespoons per roll.

7. 7

   Repeat with the remaining cabbage leaves and filling.

   Tip van de kok: If you have extra cabbage leaves, you can line the bottom of your pot with them to prevent sticking.

8. 8

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

   Ongeveer 2 min

9. 9

   Add the minced garlic and sauté for 1 minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

10. 10

    Pour in the crushed tomatoes and chicken broth, stirring to combine.

    Ongeveer 1 min

11. 11

    Arrange the cabbage rolls snugly in layers in the pot.

    Ongeveer 2 min

    Tip van de kok: The rolls should be mostly submerged in the liquid. Add more broth or water if needed.

12. 12

    Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.

    Ongeveer 5 min

13. 13

    Cook for 1.5 hours, or until the cabbage is very tender and the filling is cooked through.

    Ongeveer 1 uur 30 min

    Tip van de kok: Check periodically to ensure the liquid isn't drying out; add more broth or water if necessary.

14. 14

    Serve the lahanodolmades hot, with a squeeze of fresh lemon juice if desired.

    Tip van de kok: A dollop of Greek yogurt or a sprinkle of extra fresh dill also makes a great accompaniment.