Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, greek stuffed cabbage leaves (lahanodolmades). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Greek Stuffed Cabbage Leaves (Lahanodolmades) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Greek Stuffed Cabbage Leaves (Lahanodolmades) is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have greek stuffed cabbage leaves (lahanodolmades) using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Greek Stuffed Cabbage Leaves (Lahanodolmades):

1. Make ready 1 medium cabbage
2. Take 500 g beef/pork mince (or mixed)
3. Get 200 ml medium-grain white rice
4. Make ready 2 spring onions, chopped
5. Prepare 1 onion, chopped
6. Get parsley, finely chopped
7. Make ready dill, finely chopped
8. Take olive oil
9. Get salt
10. Get pepper
11. Get 2 eggs
12. Make ready 1 lemon
13. Make ready 1 tbsp corn flour (optional)

Steps to make Greek Stuffed Cabbage Leaves (Lahanodolmades):

1. Put the cabbage in a pot with about 2/3 water full, boil in medium heat until the leaves are tender and begin to open.
2. Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and season to taste with salt and pepper.
3. Lay a cabbage leaf on the work surface in front of you.  Place about a tbsp of the mince mixture at the base of the leaf.  Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll.
4. In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper.  If an ordinary pot is used, cover your rolls with a dinner plate turned upside down, to help them retain their shape while cooking.  It is not necessary to do this if using a pressure cooker.
5. When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour.
6. While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls.

So that is going to wrap this up for this exceptional food greek stuffed cabbage leaves (lahanodolmades) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!