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Dolmathes me lahano (stuffed cabbage)
Artist: _
Categories: Eastern European, Greek, Lamb & Mutton
Yield: 1
Rating: 0
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Ingredients:
INGREDIENTS
2 ea Cabbage, medium
2 cupBeef broth
1 ea Bay leaf, crushed
STUFFING FOR CABBAGE
1/2 lbsLamb, ground
1 eachEgg
1 ea Garlic clove, minced
1 TBS MINT, FRESH, MINCED OR
1/4 tspCinnamon
2 tbspTomato sauce
1/2 cupWhite wine
DIRECTIONS
1/2 cupOlive oil
8 ozTomato sauce, can
1/2 lbsBeef, ground
1 ea Onion, finely chopped
1/2 tspOregano
1/2 tspMint, dried
3/4 cupRice, uncooked
3 tbspOlive oil
Salt & pepper
Procedures:
1* in separate recipe cut around the stem of the cabbage, leave whole, and parboil for 5 minutes; then let it steep for another 5 minutes.
2Remove from water, and drain; then separate cabbage leaves.
3Chop the small inside leaves and the core, and line a dutch oven with them.
4Combine all the stuffing ingredients for the cabbage and mix thoroughly.
5Place 1 tbsp of the stuffing on each of the larger cabbage leaves, fold ends of leaves over stuffing, then roll the leaves.
6Arrange the stuffed cabbage leaves in rows in the dutch oven; sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf, until all the stuffed cabbage leaves have been used.
7Sprinkle lightly with salt and pepper; add remaining tomato sauce, beef broth and enough water to cover.
8Place a plate on top of the cabbage rolls, and simmer over low fire for 1 hour.
9Serve the cabbage rolls with the pot sauce poured over them.
10Dolmathes me lahano (stuffed cabbage
 
 
 
 

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