Prepare to embark on a culinary journey that will tantalize your taste buds and warm your soul! Lahanodomades, the traditional Greek stuffed cabbage rolls, are more than just a meal - they're a delicious piece of Mediterranean heritage that has been passed down through generations. Imagine tender cabbage leaves lovingly wrapped around a savory mixture of ground beef and rice, simmered in a rich tomato sauce that will make your kitchen smell like a cozy Greek grandmother's home. Whether you're looking to impress dinner guests or simply craving a hearty, comforting dish, these stuffed cabbage rolls are about to become your new favorite recipe!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp oregano
- Salt and pepper to taste
- 1 lemon, juiced
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 soft and pliable. Remove and drain on a clean kitchen towel.
- In a large mixing bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Take each cabbage leaf and trim the thick stem at the base to make rolling easier. Place a small portion of the meat mixture near the stem end of each leaf.
- Carefully roll the leaf, folding in the sides to create a neat, compact cabbage roll. Ensure the filling is securely enclosed.
- Arrange the rolled cabbage rolls seam-side down in a large, deep cooking pot or Dutch oven.
- Pour the diced tomatoes over the cabbage rolls, ensuring they are evenly covered. Add enough water to almost cover the rolls.
- Squeeze fresh lemon juice over the rolls and add any remaining herbs or seasonings.
- Cover the pot and simmer on low heat for approximately 1 hour, or until the rice is cooked and the meat is tender.
- Occasionally check the liquid level and add more water if needed to prevent burning.
- Once cooked, remove from heat and let rest for 10 minutes before serving. Serve warm with a dollop of Greek yogurt or tzatziki if desired.
Tips
- Choose the Right Cabbage: Select a fresh, large head of cabbage with flexible leaves. The fresher the cabbage, the easier it will be to roll.
- Blanching Technique: When boiling cabbage leaves, remove them immediately after they become soft to prevent overcooking. Pat them dry to make rolling easier.
- Even Filling Distribution: Use a consistent amount of meat mixture in each roll to ensure uniform cooking and presentation.
- Tight Rolling: Fold the sides of the cabbage leaf inward while rolling to prevent the filling from escaping during cooking.
- Low and Slow Cooking: Simmer the rolls on low heat to keep them tender and allow the flavors to meld together perfectly.
- Liquid is Key: Always ensure there's enough liquid in the pot to prevent burning. The tomatoes and added water will create a delicious sauce.
- Resting Time Matters: Let the rolls rest for 10 minutes after cooking to allow the flavors to settle and make serving easier.
- Serving Suggestion: A dollop of cool Greek yogurt or tzatziki on the side can provide a delightful contrast to the warm, savory rolls.
Nutrition Facts
Calories: 424kcal
Carbohydrates: 50g
Protein: 26g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 60mg
