Greek cabbage rolls recipe (Lahanodolmades) Written by Me To Mati Published on May 21, 2019 in Vegetables, Rice Translate to English Greek Share1KTweetPin103Yum1VibeWhatsAppEmail1K SharesJump to RecipePrint Recipe Pin Print Greek cabbage rolls recipe (Lahanodolmades) 5 from 2 votes Recipe by Me To Mati #passionfood Course: Main, AppetizersCuisine: Greek, MediterraneanDifficulty: Medium Prep time30minutesCooking time40minutes Greek cabbage rolls are filled with rice and fresh herbs. The perfect vegetarian dish that can easily be converted into a meat dish with the addition of beef mince. One thing is for sure, this dish will be one you make over and over again. Ingredients 1 cabbage (green or red)3 tablespoons olive oil3 large onions (roughly chopped) 1 leek (roughly chopped)2 medium medium grain rice 1 eggplant (finely chopped) 1 zucchini (finely chopped) 1 red capsicum (finely chopped)1 can crushed tomatoes (410grams) 1 bunch spring onions (finely chopped) 1 bunch dill (finely chopped) 1 bunch parsley (finely chopped) 1 bunch spearmint (finely chopped) 1 bunch fennel (finely chopped) salt (to taste) pepper (to taste)1 teaspoon paprika ½ teaspoon chilli flakes1 teaspoon dry mixed herbs lemon juice from 4-5 lemons3 cups of water Instructions Remove the stem of the cabbage with a sharp knife creating a small hole. Add 1 tablespoon salt to a large pot of hot water and add cabbage and cover pot for 10 minutes. Turn cabbage over and cover the pot for a further 5 minutes.In a separate pan add 3 tablespoons olive oil.Add onions and leek, stirring through thoroughly until soften.Stir through rice, combining ingredients.Add eggplant, zucchini and red capsicum, stirring through thoroughly.Once ingredients have combined add crushed tomato puree, stirring through thoroughly.Add spring onions, dill, parsley, spearmint and fennel, stirring through thoroughly.Cover pan for 10 minutes on medium heat.Add 2 teaspoons salt (or to taste), 1 teaspoon pepper (to taste), 1 teaspoon paprika. ½ teaspoon chilli flakes, 1 teaspoon dry mixed herbs and juices of 2 – 3 lemons.Combine all ingredients, stirring through thoroughly and adding 1 cup water to the mixture.Turn heat off and cover the pan.In a deep pot add leftover fresh herbs and vegetables to base.Add 1 tablespoon olive oil and shallow fry for 5 minutes. This step will ensure cabbage rolls will not stick to the base of the pot when cooking. Spreading evenly across pot base.Separate blanched cabbage leavesRemove the harder part from the bottom of the cabbage leaf, making a “V” type incision. As demonstrated in our video starting at 5:47 until 5:57.Add 2 tablespoons mixture to the cabbage and fold cabbage leaf using the technique demonstrated in our video starting at 5:57 until 6:23, repeating this process until all of the mixtures have been utilised. Add rolled cabbage rolls into a deep pot, adding remaining lemon juice over the cabbage rolls.Cover cabbage rolls using 1 unblanched cabbage leaf and placing a shallow bowl over cabbage leaf as a weight.Add 2 cups of water and cook covered on high heat for 25 minutes, checking to see if pot juices are at boiling point before turning the heat down to a low.Remove shallow bowl and cook covered for a further for 15 minutes.Turn heat off and cover with a clean kitchen towel and pot lid for 10 minutes.Remove kitchen towel and cabbage leaf before serving. Recipe Video Notes Cabbage rolls hold well for up to 3 days (in a sealed container). Serve with plain yoghurt. Did you make this recipe? Tag @me_to_mati on Instagram Like this recipe? Follow us @me_to_mati on Pinterest Love our recipes? Like us on Facebook Share1KTweetPin103Yum1VibeWhatsAppEmail1K Shares Don't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email address Give it a try. You can unsubscribe at any time.Thanks for subscribing!