I must admit cabbage rolls have never been my favourite dish, but when I first tried these Greek style ones I was hooked. The stars in this dish are the dill in the meat combined with the avgolemono (egg and lemon sauce.) This is pure comfort food to be served on a cold winter day.
What you need:
- 1 large head of cabbage
- 1/2 kilo (1 pound) ground beef
- 1 cup cooked white rice
- 1 large sweet onion finely chopped
- 1 bunch of fresh dill chopped
- 1 carrot finely diced
- 2 Tbsp olive oil
- 1 egg
- 1 lemon
- Salt and pepper to taste
How it’s done:
- Using a paring knife, remove the core of the cabbage.
- In a large pot of salted water blanch the whole cabbage until the leaves are supple and easy to roll. (5-10 min)
- Remove the cabbage from the water and when cool enough carefully remove the leaves. Reserve the pieces that are too small.
- In a mixing bowl combine onion, beef, dill and season with salt and pepper. Form into balls about the size of a golf ball.
- On a flat surface take a cabbage leaf and place a meat ball in the centre near the bottom.
- Fold the bottom up first, then fold up each side. Now roll the meat away from you until you have a tight little package.
- Continue with each meatball until you have used all the meat and leaves. Some of the larger leaves may be cut in half.
- Line the bottom of a large pot with the unused cabbage and the carrot.
- Tightly pack the cabbage rolls into the pot, adding layers as needed.
- Add the olive oil and enough water to cover.
- Cover with a lid and simmer for 1 hour.
- When the rolls are done, remove 1 cup of the liquid and let cool (leave the rolls in rest of the liquid.)
- Beat the egg and lemon together and slowly add the cooled liquid.
- Remove the rolls from the liquid and add the egg-lemon mixture to the remaining liquid (strain out the carrot and loose cabbage.)
- To serve, arrange the lahanodolmades and drizzle the avgolemono on top. Serve warm.