Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, greek stuffed cabbage leaves (lahanodolmades). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Greek Stuffed Cabbage Leaves (Lahanodolmades) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Greek Stuffed Cabbage Leaves (Lahanodolmades) is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have greek stuffed cabbage leaves (lahanodolmades) using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Greek Stuffed Cabbage Leaves (Lahanodolmades):

1. Get 1 medium cabbage
2. Get 500 g beef/pork mince (or mixed)
3. Make ready 200 ml medium-grain white rice
4. Take 2 spring onions, chopped
5. Prepare 1 onion, chopped
6. Make ready parsley, finely chopped
7. Take dill, finely chopped
8. Make ready olive oil
9. Prepare salt
10. Get pepper
11. Prepare 2 eggs
12. Take 1 lemon
13. Take 1 tbsp corn flour (optional)

Steps to make Greek Stuffed Cabbage Leaves (Lahanodolmades):

1. Put the cabbage in a pot with about 2/3 water full, boil in medium heat until the leaves are tender and begin to open.
2. Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and season to taste with salt and pepper.
3. Lay a cabbage leaf on the work surface in front of you.  Place about a tbsp of the mince mixture at the base of the leaf.  Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll.
4. In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper.  If an ordinary pot is used, cover your rolls with a dinner plate turned upside down, to help them retain their shape while cooking.  It is not necessary to do this if using a pressure cooker.
5. When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour.
6. While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls.

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