“LahanoDolmades” is a tasty traditional Greek dish that is particularly enjoyed during the winter months. A frequently misunderstood dish as many consider it very hard to prepare. Let’s go and see how easy it is…
Ingredients
- 1 large white cabbage head
- 500 gr. beef mince
- 500 gr. pork mince
- 300 gr. carolina rice
- 1 big onion, grated
- 4 spring onions, chopped
- ½ small bunch of dill, finely chopped
- ½ small bunch of parsley, finely chopped
- 1 pinch of mint
- 1 egg
- Salt-Pepper
- Olive oil
For the egg-lemon sauce:
- 3 eggs
- 3 lemons (depending on how sour you want it to be)
Directions
Remove any rotten leaves from the cabbage and cut deeply through the stalk. Add water to a pot, place the cabbage with its opening facing downwards, boil for approx. 10 minutes and flip with a tongue.
Take off the first leaves, arrange on a baking sheet and repeat until all the leaves are softened. Let them cool. Mix the mince with the rest of the ingredients in a bowl until everything becomes one. Take the leaves off the cabbage one at a time, place on a chopping board and remove the stalk. Split each leave into two pieces, place one tablespoon from the mince mixture and wrap. Repeat until all leaves are wrapped.
In a wide pot pour the oil and layer the bottom with any leaves that were unused, and place the cabbage rolls. Add the salt-pepper, place the pot over heat, cover the cabbage rolls with a shallow dish upside down and pour lukewarm water until the level of the dish. Cook over medium heat for 45-50 minutes.
Remove the food from the heat and prepare the egg-lemon sauce. Separate the egg whites from the egg yolks and whip the egg whites with a whisk until fully opaque and fluffy. Next, add the egg yolks while still beating and follow with the lemon juice. Pour some stock from the pot gradually in small parts. Once the egg-lemon sauce is ready, add the stuffed cabbage rolls. Shake the pot slightly to distribute the egg-lemon sauce and blend all the flavors. Leave for a while to cool and serve.