Stuffed Cabbage Rolls - Lahanodolmathes

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This traditional Greek Christmas dish can also be made with large Romain lettuce leaves, or Chinese cabbage.


2 pounds ground beef

2 eggs

3/4 cup short grain rice

3 stalks fresh dill, snipped

sea salt and freshly ground pepper

1 medium onion, finely chopped

1 tablespoon Dia's Clubhouse Greek


3/4 cup olive oil

1 onion, sliced in rings

2 medium carrots, sliced in rounds

2 stalks celery, leaves only

water or chicken stock

2 cabbages

Combine first 7 ingredients, and a little water, and knead to mix thoroughly. Add more water or Dia's Clubhouse Greek if necessary. Form into about 25 round pieces.

Bring salted water to boil in a large pot. Remove core of cabbage and immerse in water. When the outer leaves turn bright green, take cabbage out of water and remove softened leaves. Return cabbage to pot and repeat until all the cabbage leaves have been removed.

Using the large outer leaves, place the meat mixture in the leaf and roll like you would a grape leaf.

Layer the bottom of a large pot with carrot slices, onion rings, celery leaves and the cabbage leaves too small for rolling. Place the stuffed cabbage rolls, fold side down, on top of the layer of vegetables and place an inverted plate on top to hold them down while they cook. Add water or chicken stock until just covered and bring to a boil. Reduce heat and simmer 1 hour.

Serve warm with traditional Greek avgolemono sauce.