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 Arborio rice*
• 3 teaspoons salt (divided)
• 2 tablespoons tomato paste
• 1 tablespoon dried dill
• 1 medium red onion
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• water

* If using a rice other than Arborio, make sure it can withstand a long cooking period. Certain rice such as a traditional enriched long grain rice will 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
• Wash and separate the cabbage leaves and set aside
• Peel and quarter the onion and mince in a food processor

• 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

• Once all of the leaves are softened, you can begin the stuffing process
• 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 2 teaspoons salt, lemon juice, and tomato paste and cover with a bowl or other 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 cook at a slow boil for 90 minutes

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