Friday, March 5, 2010

Foodie Friday

Hello dears!

Today we got you a recipe all the way from Greece!!!

Stuffed cabbage leafs or else... Lahanodolmades!


1 big cabbage, not too tight
500 gr (about 18 ounce) minced meat (half pork / half veal)
250 gr (about 9 ounce) rice
1 big onion
Olive oil
2 eggs
Juice of 1 lemon


Rinse the cabbage and remove its root. In a large saucepan boil water and heat the cabbage in order to tenderize the leaves. Hold it under the boiling water with a wooden spoon. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them. Put aside.

Chop the onions and the dill finely and saute in the olive oil. Add the minced meat and stir until it gets brown. Shortly before you are done, add the rice, parsley, salt and pepper. Stir a few more times and put the mix aside to cool.

Place some of the mixture on each leaf and then fold to make a little parcel. Careful, not too tight. About 2-3 tablespoons filling should be enough for every leaf.


At the bottom of a large saucepan place a few of the outer cabbage leaves (you can also use some "damaged" ones) and on top of them place the stuffed ones. Pour water in so that all the stuffed cabbage leaves are covered and then cover the top with a plate so that our little "parcels" don't loose their shape.

Let the water boil and then reduce heat to the lowest and let it cook for about 45 minutes. Let it cool for 10-20 mins.

Beat 2 eggs together with the lemon juice. Poor out some of the liquid from the saucepan and slowly stir it in the mix. After you mixed it thoroughly, poor it in the saucepan again. Grab the handles and shake it a bit so that it goes everywhere.


Tip: Wash the rice thoroughly and then before you add it to your mixture, mix it with one teaspoon olive oil. That way, the rice wont stick together. :)

That was it :)



Prattle said...

This sounds yummy!!!! I will be trying this!

Thank you dear Scuttlebutt!

Moxie said...

sounds good I may try that my moms recipe is similar beef instead of veal and use cans of whole tomatoes instead of water and lemon juices and braise it in the oven

Prattle said...

Hi Moxie! Thanks for the comment! Yes, my mom made them the same way.. It's amazing what changes when it crosses continents isn't it? We have more recipes, just go to "Foodie Friday" under the labels!

Come back soon!

Reel said...


Can someone be my personal chef coz it's no secret that I'm worthless in the kitchen!

EZ bake oven queen...not!

Chryssa said...

I know dear Prattle... they do look a little like intestines as you said... *rolls eyes* but they taste REAALLLYYY good!

@Moxie: Thank you for stopping by hon! Next time I will try it with the whole cabbage thing! Should be interesting. LOL

@Reel: But you DO have your own private chef... don't you? *grins and thinks of something deep*

Chryssa aka Scuttlebutt

Reel said...

ummm, well yes i do have a chef but our HEAT doesn't cUm from the kitchen.

it still sounds yummy.

Did you know that my best friend from kindergarten was from Greece? we lost contact when her family moved back to greece when we were about 9 yrs old. broke my reely heart. her last name was Christopoulos; and her mom made these dumplings that were to die for.
what are they called? my memory from yesterday's menu is sketchy never mind from xxxx years ago. *muttering* i'm feeling OLD again!