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.
Ett originalrecept av Forkin
- Total tid
- 2 tim 15 min
- Portioner
- 4
- Svårighetsgrad
- Medel
- Per portion
- 563 kcal
Allergeninformation: kan innehålla ägg. Kontrollera alltid ingrediensförpackningen om du har en allergi.
Förberedelser
Ingredienser
Ingredienser
- 1 stcabbage, large, about 1.2 kg
filling
- 500 gground beef, lean
- 0,5 kopprice, short grain, rinsed
- 1 styellow onion, finely chopped
- 0,25 koppfresh dill, chopped
- 0,25 koppfresh parsley, chopped
- 1 stegg
- 1 tsksalt
- 0,5 tskblack pepper
sauce
- 3 mskolive oil
- 2 klyftagarlic, minced
- 400 gcanned crushed tomatoes
- 3 koppchicken broth
garnish
- 1 stlemon, for serving(valfritt)
Utrustning
tongs · sharp knife · large pot · dutch oven · large bowl · cutting board
Gör så här
Steg för steg
- 1
Remove the core from the cabbage using a sharp knife.
Cirka 2 min
- 2
Bring a large pot of salted water to a boil.
Cirka 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.
Cirka 15 min
Kockens tips: 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.
Cirka 5 min
Kockens tips: 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.
Cirka 5 min
Kockens tips: 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.
Cirka 15 min
Kockens tips: 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.
Kockens tips: 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.
Cirka 2 min
- 9
Add the minced garlic and sauté for 1 minute until fragrant.
Cirka 1 min
Kockens tips: Be careful not to burn the garlic.
- 10
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Cirka 1 min
- 11
Arrange the cabbage rolls snugly in layers in the pot.
Cirka 2 min
Kockens tips: 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.
Cirka 5 min
- 13
Cook for 1.5 hours, or until the cabbage is very tender and the filling is cooked through.
Cirka 1 tim 30 min
Kockens tips: 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.
Kockens tips: A dollop of Greek yogurt or a sprinkle of extra fresh dill also makes a great accompaniment.
Per portion
Näringsvärden
- Kalorier
- 563,4kcal
- Protein
- 30,6g
- Kolhydrater
- 30,8g
- Fett
- 37,4g
- Fiber
- 10,1g
- Socker
- 16g
Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.
Håll det gott
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.