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Lahanodolmades (Greek Stuffed Cabbage) Recipe

Lahanodolmades (Greek Stuffed Cabbage) Recipe

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Ingredients:

Serving

2 medium cabbage
2 tbsp olive oil
2 large onions, chopped
1 lb ground beef
1 garlic clove
1/8 tsp cinnamon
salt & freshly ground black pepper
2 tbsp tomato paste
1/3 cup uncooked rice
1 1/2 cups tomato sauce (preferably homemade )
1/2 cup beef stock
1/4 cup pine nuts, toasted
1 tbsp butter , cut into pieces
lemon slice
3 eggs
2 1/2 tbsp fresh lemon juice
1 1/2 cups hot chicken broth

Directions:

Stuffed Cabbage:.
Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
Bring large amount of water to boil in large pot.
Add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
Trim heavy veins in center with paring knife, being careful not to cut leaves.
Cut each leaf in half lengthwise; set aside.
Heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
Increase heat to medium-high, add ground meat and brown, stirring with fork.
Add garlic and cinnamon and stir through; season to taste with salt and pepper.
Stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
Increase heat to high and bring mixtuyre to boil.
Reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
Remove from heat and stir in pine nuts; let cool slightly.
Grease roasting pan.
Place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
Arrange in 2 layers in pan, packing tightly.
Preheat oven to 350 degrees.
Combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
Pour over cabbage, adding more tomato sauce as necessary, to cover,.
Dot with butter, cover pan, place over high heat and bring to boil.
Transfer to oven and bake until tender, about 1 hour.
Arrange lemon slices on top or pass Greek Lemon sauce separately.
Greek Lemon sauce:.
Beat eggs in bowl until thick and lemon colored.
Gradually beat in lemon juice.
Add hot broth 1 tablespoon at a time, beating constantly.
Transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	356.49 Kcal (1493 kJ)
Calories from fat	152.19 Kcal
		% Daily Value*
Total Fat	16.91g	26%
Cholesterol	100.34mg	33%
Sodium	1028.79mg	43%
Potassium	908.34mg	19%
Total Carbs	35.22g	12%
Sugars	13.69g	55%
Dietary Fiber	8.89g	36%
Protein	17.66g	35%
Vitamin C	95.7mg	160%
Iron	2.6mg	15%
Calcium	132.4mg	13%

Amount Per 100 g
Calories	76.2 Kcal (319 kJ)
Calories from fat	32.53 Kcal
		% Daily Value*
Total Fat	3.61g	26%
Cholesterol	21.45mg	33%
Sodium	219.91mg	43%
Potassium	194.16mg	19%
Total Carbs	7.53g	12%
Sugars	2.93g	55%
Dietary Fiber	1.9g	36%
Protein	3.77g	35%
Vitamin C	20.5mg	160%
Iron	0.6mg	15%
Calcium	28.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.7

Points
9

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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