Lahanodolmathes (Greek Cabbage Rolls) Recipe

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Lahanodolmathes (Greek Cabbage Rolls)
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Ingredients
19
Count
Nutrition
849
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Combine the ground meats with the 3 tblsps olive oil, rice, onion, parlsey, celery, carrot, tomato paste, garlic and spearmint. Season with salt and pepper. Knead well to combine everything.
  2. Place cabbage in a large pot of boiling water and cover pot.
  3. When the outer leaves are blanched and softened, remove leaf by leaf, keeping the leaves whole, and place flat on a towel on work surface.
  4. Continue in this way, removing leaves as they become blanched and soft.
  5. Take some leaves that have not removed in one piece (the worse looking ones, or chop up some cabbage) and put in the bottom of a large pot.
  6. Take a cabbage leaf and place 2 tblsps of meat filling in the center.
  7. Fold both sides in and start rolling up, away from you, to make a cylinder, like an egg-roll or cigar. Do this rather loosely to allow for expansion of the meat and rice as it cooks. Lay these neatly in your pot, packing them in next to one another so they hold their shape.
  8. Continue rolling cabbage leaves until all your filling has been used up and/or you run out of leaves.
  9. Put more torn cabbage leaves or chopped up cabbage over the cabbage rolls.
  10. Pour over olive oil, add stock cubes and add enough hot water to just cover the cabbage rolls by 1/2”.
  11. Weight the cabbage rolls with a plate and bring to the boil (the plate keeps the rolls from moving around too much as they cook, so that they don’t unroll).
  12. Cook for just over an hour.
  13. Remove from heat.
  14. Carefully remove cabbage rolls to serving dish and make your sauce using the liquid remaining in pot.
  15. Beat the eggs with the corn flour and lemon juice.
  16. Very carefully and very slowly and whisking all the time, start to dribble the hot stock into the egg mixture. Keep doing this until you’ve added nearly all the stock. This tempers your eggs so that your sauce won’t curdle.
  17. Pour the sauce back into the pot, and cook until the sauce just starts to simmer.
  18. Remove from heat and serve with the cabbage rolls coated generously with this sauce.
  19. Another recipe that goes so well eaten with nibbles of feta cheese and crusty bread (as all Greek recipes seem to).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 849.4 Kcal (3556 kJ)
Calories from fat 655.21 Kcal
% Daily Value*
Total Fat 72.8g 112%
Cholesterol 130mg 43%
Sodium 433.63mg 18%
Potassium 834.9mg 18%
Total Carbs 25.01g 8%
Sugars 5.05g 20%
Dietary Fiber 4.78g 19%
Protein 25.33g 51%
Vitamin C 46.8mg 78%
Vitamin A 0.1mg 5%
Iron 2.2mg 12%
Calcium 89.2mg 9%
Amount Per 100 g
Calories 190.62 Kcal (798 kJ)
Calories from fat 147.04 Kcal
% Daily Value*
Total Fat 16.34g 112%
Cholesterol 29.17mg 43%
Sodium 97.31mg 18%
Potassium 187.36mg 18%
Total Carbs 5.61g 8%
Sugars 1.13g 20%
Dietary Fiber 1.07g 19%
Protein 5.69g 51%
Vitamin C 10.5mg 78%
Iron 0.5mg 12%
Calcium 20mg 9%

* 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

  • 22.3
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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