Rice and pasta dishes
Lachanodolmades recipe: make it at home
Lachanodolmades are a classic Greek comfort dish, eaten above all in the colder months. Tender cabbage leaves are filled with a mixture of minced meat, rice and fresh herbs and then cooked slowly in stock.…
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About this dish
What are Lachanodolmades?
Lachanodolmades are a classic Greek comfort dish, eaten above all in the colder months. Tender cabbage leaves are filled with a mixture of minced meat, rice and fresh herbs and then cooked slowly in stock. The dish is traditionally finished with a creamy avgolemono sauce of egg and lemon, which gives it a fresh, gentle flavour.
Mise en place
Make Lachanodolmades yourself
Step by step
How to make Lachanodolmades step by step
Method
- 1
Carefully remove the outer leaves of the cabbage.
- 2
Blanch the cabbage in boiling water for about 10 minutes so the leaves become pliable.
- 3
Let the leaves cool and remove the tough ribs if necessary.
- 4
Mix the mince with the rice, onion, parsley, dill, olive oil, salt and pepper.
- 5
Lay a cabbage leaf flat and place a small amount of filling in the middle.
- 6
Fold in the sides and roll up tightly.
- 7
Pack the rolls closely together in a large pan.
- 8
Add stock until the rolls are just covered.
- 9
Place a plate upside down on the rolls so they do not unroll while cooking.
- 10
Cook gently for about 50 minutes.
- 11
Meanwhile, whisk the eggs until light.
- 12
Slowly add the lemon juice.
- 13
Then add the hot cooking liquid a little at a time, whisking continuously.
- 14
Pour the avgolemono back into the pan.
- 15
Shake the pan gently so the sauce spreads evenly.
- 16
Do not let it boil again, or the sauce will split.
At the table
How to serve Lachanodolmades
Greek salad
Feta
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Griekenland is al sinds 2008 onze passie 18 jaar ervaring • Persoonlijk geselecteerd • Rechtstreeks uit Griekenland
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