Lahanodolmades (Stuffed Cabbage Rolls)

• 1 medium head green cabbage
• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup long-grain rice, uncooked
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 can (15 oz) crushed tomatoes
• 1/2 cup water
• 2 tbsp olive oil
• 1 tbsp lemon juice

Steps

1. 1 Bring a large pot of salted water to a boil. Blanch cabbage leaves in boiling water until softened, about 3 minutes each.
2. 2 In a large bowl, combine beef, pork, rice, onion, garlic, parsley, dill, paprika, black pepper, and salt. Mix well.
3. 3 Place a heaping tablespoon of the meat mixture onto each cabbage leaf. Fold sides in and roll up tightly.
4. 4 Arrange rolls seam-side down in a greased pot. Pour crushed tomatoes and water over the rolls.
5. 5 Cover and cook over low heat for 60 minutes, until the cabbage is tender and filling is cooked through.
6. 6 Drizzle with olive oil and lemon juice before serving.

Equipment

• Large pot
• Slotted spoon
• Mixing bowl

Variations

• For a vegetarian option, substitute the meat with cooked lentils or extra rice.
• Add a pinch of cinnamon to the filling for a unique flavor twist.

Substitutions

• If fresh dill isn't available, use 1 tablespoon of dried dill.
• Substitute ground beef with ground lamb for an authentic Mediterranean taste.

Pairings

• A glass of red wine complements these rolls beautifully.
• Serve with a side of roasted potatoes or a fresh cucumber salad.

Nutrition

Tips

• Use a sharp knife to separate stubborn cabbage leaves from the core.
• If the rolls seem dry, add a bit more water or tomato sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of Greek salad and warm pita bread.
• Pair with a dollop of yogurt or tzatziki sauce.

FAQ