Give this classic Greek recipe a try! Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks. This vegan Greek mezze easily becomes a complete meal when you add a simple side salad or some sautéed greens.
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
75 lahanodolmades
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Instructions
- Rinse the entire head with cold water. Remove any wilted outer leaves from the cabbage. Carve out the core through the bottom with a sharp knife.
- Place a large pot over medium-high heat; pour in enough cold water to come halfway up the sides. Bring the large pot of water to the boil.
- Blanch the cabbage head in the pot of boiling water for 1’-2’ minutes, or until pliable. As the cabbage leaves become soft, loosen them from the head using a pair of tongs or a spoon. Lay them on a baking sheet.
- Let them cool to room temperature.
- Tip the onions in a large pan set on medium-high heat and water-sauté, until almost tender, then add the rice with 1/2 cup of lukewarm water, stirring gently.
- Season the filling with 1 tsp salt and 1/2 tsp pepper. Toss the dill and mint in the pan. Stir well using a wooden spoon and if needed, add some more lukewarm water.
- Pour 1/3 cup olive oil and immediately remove from the heat.
- Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Cut each blanched cabbage leaf in half vertically to obtain approximately 75 rectangular sheets.
- Spoon a generous teaspoon of filling at the stem-end of the cabbage sheet, fold the sides in and roll up the sheet tightly into a cylinder to enclose the filling.
- Place any torn leaves in a wide pot, arranging them to cover the bottom. Arrange the cabbage rolls tightly together seam side down. Nestle them in the pot in concentric circles, working from the outer edge toward the center.
- Arrange a second tight layer directly on top of the first with the remaining lahanodolmades. Fill the spaces in with the sliced carrots.
- Place a large heatproof plate on top. Dissolve 1 tsp salt into 3 cups lukewarm water and pour into the pot along with 1/3 cup olive oil.
- Cook over low-medium heat for 20' until the rice is fully cooked.
- Dissolve the cornflour into 1/2 cup cold water, and stir in the lemon juice.
- Remove the plate. Pour the mixture into the pot.
- Remove from the heat and set aside to cool in the pot.
Recipe Notes
Our Sommelier Suggests
Is there really anything better than a perfect pairing between wine and food? Go ahead, indulge; calorie counting is so 2019 anyway. If you are a wine novice, do not be hesitant to take your first sip with this wine and food pairing. Syrah from the Greek vineyards located in the Macedonian valley in north Greece gives the most interesting, high-quality, darkest full-bodied purplish-red wine. Such is the elegance of this Greek wine, that its seductive nose is bursting with blueberries, violets, mocha, peppers, and liquorice. With cabbage rolls my favourite pairing is a Macedonian Greek Syrah.
Useful Information
- If it is a comfort-food kind of night, with just 11 ingredients you can keep the cost of dinner down.
- Every kid will love these cute and yummy rolls, and you will love how economical it is to make.
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Lahanodolmades, Greek cabbage rolls