Stuffed Cabbage | Greek Recipes | Lahano dolmades | Dinner Appetizer Recipes
https://www.isabellasquickrecipes.com/
Today I am sharing with you this very quick and easy recipe for my Yiayia Olga’s Greek Stuffed Cabbage Leaves! These Lahano Dolmades will just melt in your mouth they are so tender inside. We use to make hundreds of these in the restaurant, they’re filled with ground beef, rice and zucchini, they are the best lahano dolmades you will ever try!!
Enjoy!

Ingredients:
2 pounds Lean ground beef
1 & 1/2 cup white rice
2 zucchinis
1 white onion
1/2 bunch fresh parsley
about 6 green onions
2 teaspoon salt
1/2 tsp. pepper
drizzle of olive oil
2 Large Cabbage
1 teaspoon butter
fresh lemons &
Avgolemono:
1 Lemon juiced
2 Eggs
3 cups broth
3 Tbs. Butter
3 Tbs. Flour
Directions:
Chop the zucchini, onion, parsley, and green onions into small pieces and mix it well with the ground beef, rice, olive oil and seasoning. Place it to the side and In a large pot with salted water, boil the cabbage for 2 minutes on each side until the leaves are able to be separated with a fork. Place all the drained cabbage leaves on a plate and start assembling the dolmas. Place a spoonful of the mixture into the middle of the leaf with the rib side faced up. Fold both sides of the leaf towards the center and roll up the dolma. Place them into a large pot with a steam rack on the bottom. Fill the bot almost half way with water and place the piece of butter on top. Cover the dolmas with the extra leaves to hold in the steam and cover the pot. Steam the dolmas on a medium heat and allow it to Cook for about 35-40 minutes until rice is tender.
Serve with avgolemono.
To make the avgolemeno, simply just whip together the 2 eggs with the lemon juice in a small bowl and place it to the side.
In a small saucepan melt the butter and add The flour to fry with the butter for 1 minute.
Add the stock while whisking it in so that there are no lumps of flour. Add some of this hot flour mixture to the whipped lemon and egg to warm it up a bit. Once its tempered, add the eggs to the rest of the hot flour/ stock mixture and whisk until thickened. Make sure not to boil the eggs.
Credit: YouTube/Isabella’s Quick Recipes
