Imagine unwrapping a tender cabbage leaf to reveal a perfectly seasoned mixture of savory meat and aromatic herbs - this is the magic of Dolmathes Me Lahano! These traditional Greek stuffed cabbage rolls are more than just a meal; they're a journey through centuries of culinary tradition. Packed with rich flavors and a comforting texture that will make your family beg for seconds, this recipe is about to become your new favorite comfort food that brings the warmth of Greek kitchens right to your dining table.
Prep Time: 40 mins
Cook Time: 1 hrs
Total Time: 1 hrs 40 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 1 cup rice
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 1/2 cup fresh dill, chopped
- 1/4 cup tomato sauce
- Salt and pepper to taste
Instructions
- Prepare the cabbage by carefully removing the outer leaves. Bring a large pot of salted water to a boil and blanch the cabbage leaves for 2-3 minutes until they become pliable and slightly softened.
- Drain the cabbage leaves and let them cool on a clean kitchen towel. Carefully trim the thick central rib of each leaf to make rolling easier.
- In a large mixing bowl, combine ground beef (or lamb), uncooked rice, finely chopped onion, chopped fresh dill, tomato sauce, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Lay out each cabbage leaf flat and place a small portion of the meat mixture near the stem end of the leaf. Fold the sides inward and then roll tightly from the stem end to create a compact stuffed cabbage roll.
- Arrange the rolled dolmathes seam-side down in a large, heavy-bottomed pot. Pack them closely together to prevent unrolling during cooking.
- Pour additional tomato sauce and enough water to just cover the rolls. Place a plate on top of the rolls to keep them submerged and prevent them from unraveling.
- Cover the pot and simmer on low heat for approximately 1 hour, or until the rice is fully cooked and the meat is tender.
- Remove from heat and let the dolmathes rest for 10-15 minutes before serving. This allows the flavors to meld and the rolls to set.
- Serve warm, optionally with a dollop of tzatziki or Greek yogurt on the side. Garnish with additional fresh dill if desired.
Tips
- Choose a cabbage head with large, flexible leaves for easier rolling
- Blanch cabbage leaves carefully to prevent tearing - 2-3 minutes is the sweet spot
- Trim the thick central rib to make rolling smoother and more uniform
- Pack the rolls tightly in the pot to prevent them from unraveling during cooking
- Use a plate to weigh down the rolls and keep them submerged while simmering
- Let the dolmathes rest after cooking to allow flavors to fully develop
- For extra flavor, consider mixing ground beef and lamb for a more complex taste profile
- Fresh dill is key - don't substitute with dried herbs if possible
- Serve with tzatziki or Greek yogurt to complement the rich, savory rolls
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg