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Lahanodolmades (Stuffed Cabbage)

Lahanodolmades (Stuffed Cabbage)

I had so much fun making the stuffed grape leaves that I wanted to do another stuffed dish. Stuffed cabbage leaves had been on my "to try" list for a while and I had a few recipes bookmarked. The one that stood out the most was Peter's cabbage rolls with avgolemono sauce. These stuffed cabbage rolls were pretty similar to the stuffed grape leaves but that was alright because they were so good. I really enjoy the combination of flavours in this dish. Dill, feta and lemon go so well together and the mint brightens everything up a bit. It was fun trying to peel the leaves off of the hot cabbage but otherwise the recipe was pretty easy. The lahanodolmades turned out to be really tasty! The cabbage leaves were juicy and tender. The rolls held together well though they were easy to cut or bit into.

What I liked most about making this dish was that I really nailed the avgolemono sauce this time. Although my previous avgolemono sauces have tasted good, they did not thicken up as much as I was hoping for. This time I whisked the avgolemono sauce in a double boiler and it thickened up really nicely. The avgolemono sauce was light and frothy and lemony good.

Ingredients:
1 cabbage (cored)
1 teaspoon olive oil
1 onion (chopped)
4 cloves garlic (chopped)
1 pound lean ground beef (or lamb)
1/2 cup Arborio rice
1/4 cup tomato puree
1/2 cup feta (crumbled)
1 lemon (zest)
1 bunch of green onions (sliced)
1/4 cup dill (chopped)
1/4 cup mint (chopped)
1 teaspoon salt
1 teaspoon black pepper
* chicken stock
2 eggs
1 lemon (juice)

Directions:
1. Bring a large pot of water to a boil with some salt.
2. Carefully place the head of cabbage into the water and boil for 10-15 minutes. The leaves should be a little see through and they should come off easily without ripping.
3. Drain the water and carefully peel the leaves off one by one removing the thick part of the rib of each leaf.
4. Heat the oil in a pan.
5. Add the onion and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about 1 minute and remove from heat.
7. Mix the onions, garlic, ground beef, rice, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
8. Place a cabbage leaf on a flat surface with the vein side up.
9. Place a tablespoon of filling in the middle of the leaf and fold the sides over the filling and roll the leaf up. Repeat until all of the filling is used up.
10. Place stuffed leaves into a baking dish in layers and just cover with chicken stock.
11. Bake in a 375F oven for about 1 hour.
12. Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
13. Slowly pour in the lemon juice while whisking.
14. Add some of the liquid from the baking dish and continue whisking until it thickens.
15. Mix most of the avgolemono sauce into the dish with the wraps reserving some for garnish.
16. Serve garnished with the reserved avgolemono sauce and some chopped dill and or mint.

Similar Recipes:
Dolmades (Stuffed Grape Leaves)
Kolokithakia Gemista (Stuffed Courgettes)
Eggplant Wrapped Kebabs Baked in Tomato Sauce

54 comments:

Gloria said...

Lovely,lovely love them you always amazing me!!! xxGloria

Ginny said...

I love how adventurous you are- you make things I love by shy away- you definitely give me inspiration! looks delicious!

VeggieGirl said...

I love stuffed cabbages!! and yours are just as gorgeous as the stuffed grape leaves that you previously made :0)

Elly said...

They look great, Kevin! The addition of feta is interesting; I'll have to try that.

LyB said...

That dish looks so comforting and delicious! Again, you amaze me with your creativity!

redforever said...

Here is a hint for next time you make cabbage rolls. It will simplify the cabbage preparation.

Wrap your head of cabbage in saran wrap and then cover with foil. Freeze for 24 hours. Thaw.

Your cabbage leaves will separate like magic.

Vicki said...

I've only ever made stuffed cabbage baked in tomato sauce - this version sounds great!

Helene said...

I haven't made stuffed cabbage in a long, long time. This recipe is different and look good. I'll have to try it someday.

Lina said...

Hello, I just wanted to say that I love your blog. It was very inspiring for me as I am a new blogger and also pretty new at cooking. I cook a lot of Japanese food as well and love all of your wonderful ideas and recipes. Thank you!

jamiegates said...

Those cabbage rolls look delicious! I've really enjoyed your blog. Happy cooking!

Gretchen Noelle said...

Great dish! It has been some time since I have made any type of stuffed cabbage.

Peter M said...

Ohhhh Kevin, the cabbage rolls look fabulous and yes, your avgolemono is bang on, beautiful consistency.

Thank you again for going out on a limb and trying my dishes out. This and many others come from my family and it's a joy to share them when they turn out as good as this!

Indonesia-Eats said...

Looks wonderful, Kevin

I tried making once Ukrainian style stuffed cabbage rolls, Holubtsi, but I modified by adding dashi no moto.

Should try yours one day

Mochachocolata Rita said...

brilliant idea! i lovee the ground meat stuffing and the creamy sauce on top yumm.

in indonesia we eat cabbage stuffed with fish cake, drizzled with peanut sauce...:)

Jenny said...

Looks fantastic Kevin! Another great recipe, it's always fun to check in to see what you are cooking up!

Nina's Kitchen (Nina Timm) said...

Wow, this looks really good. I think my husband would change his mind about cabbage rolls.

Gattina said...

So creative! And you've combined all my favorite cheese and herb, I know it must taste wonderful!

cakebrain said...

Oh I haven't had cabbage rolls in so long and I just adore them! Your Lahanodolmades look amazing with that avgolemono sauce.

farida said...

I love this dolma! It is very popular in Azerbaijan - with slight variation of ingredients. I make it quite often. I like your recipe, too. Will try this one for change.

bunbungirl said...

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Do you like Japanese foods and fashion?
If you are interested in Japan, there is a link to my site please.
Japanese culture (for example, Japanese healty food, animation, games) here.
http://japanesefood-cultuer-history-anime.blogspot.com/
E-Mail/bunbungirl888@yahoo.co.jp

Jan said...

Kevin - This place of yours is addictive! It should come with a warning LOL -
I now have to make these too!!!

tigerfish said...

I made stuffed cabbage before too but it's Chinese style, stuffed with seafood! It's so juicy, isn't it ?

Rosie said...

Oh this is lovely Kevin I love stuffed cabbages!! You really are such an inspiration!!

Rosie x

katiez said...

Kind of a springtime stuffed cabbage - lighter with the avgolomeno rather then the usual tomato.
Something else to go on my list.

Homecooked said...

This looks great!!! You make even difficult dishes look easy.You seem to be very creative and patient :)

aforkfulofspaghetti said...

Very elegant!

Elle said...

That's definitely not the same old stuffed cabbage my mom used to make! This looks fantastic--I love the flavors you've incorporated into it!

MARICHELLE said...

Oooh that looks good! I haven't had stuffed cabbage in years. I'm so craving it now - oh no!

chriesi said...

Mmm the sauce rocks for sure! Great dish.

Steph said...

Sounds delicious as always!

Allen said...

Looks so good! Great job on the sauce as well :-)

Ben said...

Hey Kevin, this is another great stuffed recipe. I don't care more for cabbage, but the stuffing and the sauce sound terrific. Great combinations.
Cheers

Sylvie said...

I like cabbage rolls but for some reason never make them.

Deborah said...

This one looks especially good, Kevin!

RecipeGirl said...

If there is one thing I like (that many do not) it is cabbage. I like it sauteed, stuffed, you name it. This looks absolutely great to me!

ambrosia ananas said...

Those look wonderful. I've been dying to find a good stuffed cabbage recipe. I'll have to make these soon. Thanks!

Bellini Valli said...

These bring back such wonderful memories of eating just this same dish on the island of Santorini. Mama had 100's of recipes to choose from!! Way to go Kevin:D You are still on a roll!

Lisa said...

I would really like to try a vegetarian version of this. Perhaps substitute quinoa for the ground beef or maybe even lots of mushrooms.

Pam said...

Do you ever make something that doesn't come out looking fantastic!

Kevin said...

redforever: Freezing the cabbage to get the leaves off sounds much easier. I will have to try it next time.

redforever said...

Hi Kevin.

One more thing to simplify preparing the cabbage head and leaves. Before you freeze the head of cabbage, cut out the central core. Then the leaves come off very easy when thawed.

Jeff said...

Stuffed cabbage always brings back awesome memories of my grandma.

I like this spin on it because grandma's cabbage was just an excuse to cram as much meat as humanely possible into the cabbage roll and then simmer it in chicken stock.

Helen said...

Yum! I loved stuffed cabbage leaves! They look so pretty in the photo too.

Neen said...

Oh, I am so bookmarking this!

HoneyB said...

This looks SO GOOD. I love cabbage!

Cooking and the City said...

Kevin this looks delicious :-)

Jaime said...

i love these! i think they sound great w/the feta too

foodie said...

Aahhh...this takes me back. My mother used to make them but since she went on a low fat diet, they are just not the same any more. I thin kI will try this.

Anonymous said...

lahana dolmasi is turkish. yes it means stuffed cabbage.
a turkish name for a greek food?

lenea e cucoana mare said...

in our country they are called "Sarmale" and they are done with both salty wine leafs or sour cabbage.
usually served with polenta and sour cream.

lenea e cucoana mare said...

forgot to say the country - Romania

Christina said...

What ethnicity is the name "lahanodolmades?" I made almost the same, by the name "golabki" - which is Polish!

You have tons of nice cabbage recipes -- you should submit to my BSI before tomorrow! Info is on my blog.

Peter said...

Hi,

the recipe sounds excellent with one suggestion.

Being Greek and having the tendency of trying to stuff everything I would recommend specifically using a savoy cabbage(curly cabbage) for a more refined flavor and it will turn out exceptionally moist.

But also the savoy is much easier to work with.

TheRoosterChick said...

Just lovely!

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