Stuffed Cabbage (Lahanodolmades)

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​

• 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

• Place the boiled leaves in a strainer so they can drain

• Stuff the cabbage leaves as follows:
  
• Lay a leaf flat and place some stuffing in the lower center
  

• Fold the bottom of the leaf over the stuffing

• Fold the sides over

• Finish rolling the stuffed leave, similar to a burrito

• Place the stuffed cabbage leaves in a large pot and fill with water until covered

• 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

• Once the pot reaches a boil, lower the heat to medium, cover and simmer for 90 minutes

• When serving, include some of the broth over the stuffed cabbage leaves