Lahanodolmathes, or Greek Cabbage Rolls, are a delicious dish that brings together tender cabbage leaves wrapped around a flavorful filling. This dish is popular in Greek cuisine and is enjoyed by many families. It can be a wonderful addition to any meal, perfect for gatherings and cozy dinner nights. Filled with rice, herbs, and optional ground meat, these rolls are both hearty and comforting.
Why Make This Recipe
You should make Lahanodolmathes because they are not only tasty but also healthy. Cabbage is low in calories while being high in vitamins. The filling is light and can be customized to include your favorite herbs or meats. Plus, making cabbage rolls is a fun activity to do with family or friends. Once you start rolling, you’ll find it enjoyable! It’s a great way to bring everyone together for a cooking session.
How to Make Lahanodolmathes
Ingredients:
- 1 large head of cabbage
- 1 cup rice
- 1 onion, finely chopped
- 1/2 lb ground beef or lamb (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 cups tomato sauce
- 1 cup water or broth
- Salt and pepper to taste
- Lemon wedges (for serving)
Directions:
- Prepare the cabbage: Start by coring the cabbage. Place it in a large pot of salted boiling water for about 5-7 minutes until the leaves become pliable. Carefully remove the leaves and let them cool.
- Make the filling: In a skillet, sauté the finely chopped onion in a small amount of oil until it turns translucent. In a bowl, mix the rice, sautéed onion, ground meat (if you’re using it), parsley, dill, salt, and pepper.
- Assemble the rolls: Take a cabbage leaf and put a spoonful of the filling at its base. Roll the leaf tightly, folding in the sides as you go. Do this for all the remaining leaves and filling.
- Cook the rolls: In a large pot, layer some of the unused cabbage leaves at the bottom to prevent sticking. Place the rolls seam side down into the pot. Pour the tomato sauce and water or broth over the top of the rolls.
- Simmer: Cover the pot with a lid and simmer on low heat for about 45 minutes to 1 hour. This allows the rice and meat to cook through thoroughly.
- Serve: Serve your Lahanodolmathes hot with lemon wedges on the side for a refreshing taste.
How to Serve Lahanodolmathes
Serve these cabbage rolls warm right out of the pot. They go well with lemon wedges, which you can squeeze over the rolls before eating. You can also pair them with some Greek yogurt or a simple salad for a complete meal.
How to Store Lahanodolmathes
If you have leftover Lahanodolmathes, store them in an airtight container in the refrigerator. They can last for up to 4 days. When you’re ready to eat them, just reheat in a microwave or on the stovetop.
Tips to Make Lahanodolmathes
- Be sure to avoid overcooking the cabbage; you want it soft but not falling apart.
- Use fresh herbs for the filling to add more flavor.
- If you’re not a fan of meat, you can easily make these rolls vegetarian by omitting the ground meat and adding extra rice or vegetables.
Variation (If Any)
You can try different fillings for your Lahanodolmathes. Some people like to add grated carrots or chopped mushrooms for extra texture. You can also use brown rice for a healthier option.
FAQs
Can I freeze Lahanodolmathes?
Yes, you can freeze these cabbage rolls. Just make sure they are cooled completely before placing them in the freezer. They can last for up to 3 months. Thaw them overnight in the fridge before reheating.
Can I use frozen cabbage?
If you have frozen cabbage, make sure to thaw it first and drain any excess water before using. Fresh cabbage is typically better for rolling.
What can I serve with Lahanodolmathes?
You can serve them with a side of Greek salad, tzatziki, or crusty bread to soak up any delicious sauce.