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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 2 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 563 kcal
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Przygotowanie stanowiska
Składniki
Składniki
- 1 szt.cabbage, large, about 1.2 kg
filling
- 500 gground beef, lean
- 0,5 szklankarice, short grain, rinsed
- 1 szt.yellow onion, finely chopped
- 0,25 szklankafresh dill, chopped
- 0,25 szklankafresh parsley, chopped
- 1 szt.egg
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper
sauce
- 3 łyżkaolive oil
- 2 ząbekgarlic, minced
- 400 gcanned crushed tomatoes
- 3 szklankachicken broth
garnish
- 1 szt.lemon, for serving(opcjonalnie)
Sprzęt
tongs · sharp knife · large pot · dutch oven · large bowl · cutting board
Sposób przygotowania
Krok po kroku
- 1
Remove the core from the cabbage using a sharp knife.
Około 2 min
- 2
Bring a large pot of salted water to a boil.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Wskazówka kucharza: 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.
Około 2 min
- 9
Add the minced garlic and sauté for 1 minute until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the garlic.
- 10
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Około 1 min
- 11
Arrange the cabbage rolls snugly in layers in the pot.
Około 2 min
Wskazówka kucharza: 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.
Około 5 min
- 13
Cook for 1.5 hours, or until the cabbage is very tender and the filling is cooked through.
Około 1 godz. 30 min
Wskazówka kucharza: 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.
Wskazówka kucharza: A dollop of Greek yogurt or a sprinkle of extra fresh dill also makes a great accompaniment.
Na porcję
Wartości odżywcze
- Kalorie
- 563,4kcal
- Białko
- 30,6g
- Węglowodany
- 30,8g
- Tłuszcz
- 37,4g
- Błonnik
- 10,1g
- Cukry
- 16g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.