Stuffed cabbage leaves

Name: Stuffed cabbage leaves
Yield: Serves 4
Cuisine: Greek
Ingredients: 500 g/1¼ lb/2½ cups minced/ground pork, or a mixture of pork and beef; 500 g/1¼ lb/2½ cups minced/ground pork, or a mixture of pork and beef; 500 g/1¼ lb/2½ cups minced/ground pork, or a mixture of pork and beef; 500 g/1¼ lb/2½ cups minced/ground pork, or a mixture of pork and beef; 115 g/4 oz/⅔ cup Karolina rice (if not available, try Arborio or Carnaroli); 1–2 large green cabbages, total weight about 1.6–2 kg/3½–4½ lb; 115 g/4 oz/⅔ cup Karolina rice (if not available, try Arborio or Carnaroli); 115 g/4 oz/⅔ cup Karolina rice (if not available, try Arborio or Carnaroli); 25 g/1 oz/2 tbsp butter; salt and ground black pepper; salt and ground black pepper; 90 ml/6 tbsp extra virgin olive oil; 45–60 ml/3–4 tbsp chopped fresh dill; 30 ml/2 tbsp chopped fresh flat leaf parsley; 1 egg, lightly beaten; 1 large onion, roughly grated; juice of 1½ lemons; 2 eggs; 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp cornflour/cornstarch; fresh bread and a green salad, to serve (optional); fresh bread and a green salad, to serve (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Lahanodolmathes is the most enticing of the winter meals, and a real favourite of mine. However, it is time-consuming to make. If you can enlist some help, it will make the task less onerous. Serve as a main course with bread and salad.

Ingredients

115 g/4 oz/⅔ cup Karolina rice (if not available, try Arborio or

Europe
Greece
Starter
Winter
Mediterranean

Method

Soak the rice in cold water for 10 minutes, then drain, rinse it under cold water and drain again.

Core the cabbage(s) and strip off the outer leaves. Rinse these, drain and set aside. Peel off the inner leaves, cutting off more of the core as you proceed. When you reach the hard heart, stop peeling. Set the cabbage heart(s) aside.

Rinse the leaves and cabbage heart(s) in cold w