Mary Politis’ Cabbage Rolls - Lahano Dolmades

Name: Cabbage Rolls - Lahano Dolmades
Prep time: 2 h
Cook time: 2 h
Total time: 3 h 30 min
Cuisine: Greek
Ingredients: 1 whole white cabbage; 1/4 cup white vinegar; 1 tbsp salt; Water to fill the pot; Vegetable stock paste (optional); Water; 1 large onion (chopped finely); 3-4 cloves crushed garlic; 500 g beef mince; 3/4 cup fresh mint (chopped); 3/4 cup fresh dill (chopped); 1/2 cup fresh parsley (chopped); 1 tomato peeled and grated; 1/2 cup washed medium grain rice; 1 tbsp dried oregano; Salt & pepper to taste; 2 eggs; Juice of 3 lemons

Mary Politisʼ Cabbage Rolls - Lahano Dolmades recipe tastes incredible. See ingredients & method below.

Cabbage leaf rolls filled with beef, rice, and plenty of fresh herbs in an egg lemon sauce.

So homely and comforting, it’s childhood on a plate.... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Vermentino

Ingredients

Cabbage Roll Leaves

1 whole white cabbage
1/4 cup white vinegar
1 tbsp salt
Water to fill the pot
Vegetable stock paste (optional)
Water

Filling

1 large onion (chopped finely)
3-4 cloves crushed garlic
500 g beef mince
3/4 cup fresh mint (chopped)
3/4 cup fresh dill (chopped)
1/2 cup fresh parsley (chopped)
1 tomato peeled and grated
1/2 cup washed medium grain rice
1 tbsp dried oregano
Salt & pepper to taste

Avgolemono

2 eggs
Juice of 3 lemons

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Method

Peel away a few outer leaves of the cabbage if they’re damaged or dirty and discard.
Cut out the core of the cabbage and discard. Place the cabbage it in a large pot and fill it with water, vinegar & salt.
Allow it to boil and gently remove the leaves as they pull away from the body and set aside.
For the filling, you can either cook the beef fully with four tablespoons of olive oil or keep it raw then combine all ingredients into one bowl.
Set aside and prepare the leaves.
To prepare the leaves, cut out the large vein running through the leaf, this will make the Dolmades easier to roll but do not discard them. Then cut the large leaf in half which is now ready to fill.
Line your large pot with the leaf cut-offs, stems and any odd pieces you cannot use to roll.
To fill your prepared leaves, add approximately 1.5 tablespoons of filling toward the bottom of the leaf.
Begin to roll up, bring in the sides to seal the edges then continue rolling tightly.
Place the dolmades seam side down tightly in your pot, and fill with water (add stock paste if you wish) until it just reaches the top layer but don't fully cover them.
Place a plate on top to weigh them down and simmer on medium heat for approximately 1.5 hours, ensuring there is always liquid in the pot and it does not evaporate.
Prepare the avgolemono by whisking the eggs & lemon until frothy.
Scoop out some of the stock from the dolmades and pour it into the egg and lemon ladle by ladle, whisking vigorously.
Pour the avgolemono mixture back into the pot and let it stand for 20 minutes before serving.

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