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Stuffed Cabbage (Lahanodolmades)

11/23/2015

 
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Beginner Cook - Lengthy Cooking Time - Main Course - Gluten-Free
Interpretations of this recipe are found across many cultures from the Balkans to Central and Eastern Europe and West Asia. These shared culinary traditions are a beautiful reminder of our commonalities. While the dish takes some time to cook, it is relatively simple to prepare and provides a wonderfully comforting meal during cold winter days.
Ingredients (Serves 4)
  • 1 head cabbage
  • 1 pound ground beef
  • 1 cup rice*
  • 1 medium onion
  • 1 tablespoon dried dill
  • 3 teaspoons salt (1 teaspoon for the stuffing and 2 teaspoons for the broth)​
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste (optional)
  • Water
* It is best to use a rice that can withstand a lengthy cooking time such as Jasmine or Arborio rice. A traditional enriched long grain rice may fall apart in this recipe.

Time - 2 hours
Preparation - 30 minutes
Cooking - 1 hour and 30 minutes

Preparation
  • Place a large pot of water to boil over high heat
  • While the water is heating, peel and purée the onion in a food processor
  • In a large mixing bowl, make the stuffing by combining the ground beef, rice, onion, dill, and a teaspoon of salt​
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  • Set the stuffing aside and separate the cabbage leaves
  • Once the water has reached a rolling boil, place the leaves in the water and boil for 3-4 minutes to soften slightly for rolling
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  • Place the boiled leaves in a strainer so they can drain
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  • Stuff the cabbage leaves as follows:
  • Lay a leaf flat and place some stuffing in the lower center
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  • Fold the bottom of the leaf over the stuffing
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  • Fold the sides over
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  • Finish rolling the stuffed leave, similar to a burrito
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  • Place the stuffed cabbage leaves in a large pot and fill with water until covered
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  • Add the remaining 2 teaspoons of salt, lemon juice, and tomato paste (optional) and cover with a bowl or other weight to keep the leaves from floating
  • Bring to a boil over high heat
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  • Once the pot reaches a boil, lower the heat to medium, cover and simmer for 90 minutes
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  • When serving, include some of the broth over the stuffed cabbage leaves
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