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Lahanódolmades (stuffed cabbage leaves): recipe illustration
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Lahanódolmades (stuffed cabbage leaves)

Blanched cabbage leaves rolled around a filling of rice and herbs, then gently simmered in a lemony broth. A comforting winter dish, very common in Greek homes.

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Ingredients

Ingredients

Farce

Spices & seasoning

Optional extras

On the side

Nutrition facts

357 kcal per serving

Protein
10.2 g
Carbohydrates
35.8 g
of which sugars
5.6 g
Fat
16.6 g
of which saturated fat
2.9 g
Fiber
7.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the core from the cabbage and dip it whole into boiling water for 5 minutes. Gently separate the leaves one by one and drain them.
  2. Sauté the finely chopped onion in 2 tablespoons of oil until golden, about 6 minutes.
  3. Mix the onion, raw rice, dill, parsley, mint, the zest of one lemon, salt, pepper and the beaten egg.
  4. Spread out a cabbage leaf, place 1 tablespoon of filling at the base, fold in the sides and roll it up tightly. Repeat until you run out.
  5. Line the bottom of a pot with the torn leaves, arrange the rolls in tight layers, then pour in the stock, the lemon juice and the remaining oil.
  6. Place an upturned plate on the rolls to keep them in place, cover and simmer gently for 50 minutes. Let rest for 15 minutes and serve lukewarm with yogurt.

Variations and tips

Meat version. Add 100 g of ground beef to the filling for a heartier dish.

Extra-lemony version. Add a spoonful of lemon juice to the sauce 5 minutes before the end for a sharper flavour.

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Original Ecomely recipe.