Lahanodolmathes - Greek Stuffed Cabbage Rolls

Lahanodolmathes – Greek Stuffed Cabbage Rolls

Cabbage leaves stuffed with a meat mixture is made in many cultures.  They are found made with many different spices with Hungarian, Polish, Greek and Italian influences.  The Greek method using dill especially and possibly rice and or pine nuts and topped with a wonderful lemon and egg sauce is one of my favorite ones. I added fennel, pine nuts to my usual Lahanadolmathes and topped it with a fresh tomato sauce. It was really a great combination.

1 – Medium Head Green Cabbage

3/4 pound ground beef

1/2 cup  rice, uncooked

1 medium onion, minced finely

1/2 tsp. fennel seeds

1 egg

3 tablespoons  olive oil

¼ pine nuts

1/2 cup chopped fresh dill

¼ cup chopped fennel fronds

2 tsp. salt

Take the head of cabbage and remove the core. Place in a pot of boiling water and boil for about 10 minutes until the leaves turn bright green and are tender to pull off but not too tender to fall apart.

  

  Mix the rest of the ingredients and form into logs about the length off  and width of your two fingers.

 

 

Place the meat roll in the middle of a leaf and fold in the sides and roll tightly.  Place some plain cabbage leaves at the bottom of a pan and layer the rolls on top.

 

 

 

 

 

 

 

 

             

 

 Cover with water or chicken/vegetable broth and place a plate inverted on top.  Bring the liquid to a boil and then reduce to simmer for about 45 minutes.

I served them on Couscous with Spinach

TIPS:

·        I topped the rolls with a fresh homemade tomato sauce but the standard sauce is an avgolemono sauce (egg and lemon sauce)

·        Replace the ground meat with ground lamb or mixture of lamb, ground meat or pork.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!