boufa06
Executive Chef
For lunch today, I prepared Lahanodolmades, which is simply stuffed cabbage rolls. These delicious rolls can be served as an appetizer, snack, side dish or finger food for parties. It can be served with or without the white sauce. Here is my version of the dish.
LAHANODOLMADES (Stuffed Cabbage Rolls)
Makes about 20
Ingredients:
1 large cabbage
150gm (5oz) peeled prawns & cut into smaller pieces
6 dried Shitake mushrooms (optional)
1 onion, finely chopped
1 tbsp fresh dill or 1/2 tsp dried dill
3/4 cup rice, washed lightly
Salt
Pepper
Olive oil
Method:
1. Remove the hard stalk from cabbage leaves, wash and scald them in a pot of boiling water for about 5 minutes. Remove and set aside.
2. Soak Shitake mushrooms in hot water until they become plumpish. Squeeze excess water and dice them.
3. In a large bowl, combine chopped onions, mushrooms, prawns, dill, rice, salt & pepper (to taste) and 2 tbsps olive oil and mix well.
4. Put a heaped tablespoon of mixture on each cabbage leaf, fold the sides and roll tightly. Repeat this until all the mixture is used up.
5. In a big pot, line the bottom with extra cabbage leaves (cooked or uncooked). Arrange the stuffed cabbage rolls on top in a circular pattern. Place a heavy plate on top of them to prevent them from opening during cooking.
6. Cover the cabbage rolls with water, sprinkle a little salt, pepper and olive oil.
7. Cook them for about an hour on medium heat. Check occasionally to ensure that there is still water in the pot. If insufficient, add a little more water. The rolls are ready when all the water has been absorbed.
8. Serve with or without white sauce.
To make sauce:
Heat 3 tbsps of olive oil in a saucepan, add 2 tbsps flour and stir well. Add 2 cups of broth (from scalding the cabbage leaves) and salt. Once it thickens, beat 1 egg with juice of 1 lemon and slowly pour it in bit by bit, stirring continuously over low heat for about 2 minutes. Use as desired.
LAHANODOLMADES (Stuffed Cabbage Rolls)
Makes about 20
Ingredients:
1 large cabbage
150gm (5oz) peeled prawns & cut into smaller pieces
6 dried Shitake mushrooms (optional)
1 onion, finely chopped
1 tbsp fresh dill or 1/2 tsp dried dill
3/4 cup rice, washed lightly
Salt
Pepper
Olive oil
Method:
1. Remove the hard stalk from cabbage leaves, wash and scald them in a pot of boiling water for about 5 minutes. Remove and set aside.
2. Soak Shitake mushrooms in hot water until they become plumpish. Squeeze excess water and dice them.
3. In a large bowl, combine chopped onions, mushrooms, prawns, dill, rice, salt & pepper (to taste) and 2 tbsps olive oil and mix well.
4. Put a heaped tablespoon of mixture on each cabbage leaf, fold the sides and roll tightly. Repeat this until all the mixture is used up.
5. In a big pot, line the bottom with extra cabbage leaves (cooked or uncooked). Arrange the stuffed cabbage rolls on top in a circular pattern. Place a heavy plate on top of them to prevent them from opening during cooking.
6. Cover the cabbage rolls with water, sprinkle a little salt, pepper and olive oil.
7. Cook them for about an hour on medium heat. Check occasionally to ensure that there is still water in the pot. If insufficient, add a little more water. The rolls are ready when all the water has been absorbed.
8. Serve with or without white sauce.
To make sauce:
Heat 3 tbsps of olive oil in a saucepan, add 2 tbsps flour and stir well. Add 2 cups of broth (from scalding the cabbage leaves) and salt. Once it thickens, beat 1 egg with juice of 1 lemon and slowly pour it in bit by bit, stirring continuously over low heat for about 2 minutes. Use as desired.
