Greek Stuffed Cabbage Rolls (Lahanodolmathes)
Greek-style stuffed cabbage rolls feature a meat and rice filling, simmered in a rich tomato sauce.
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Instructions
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Start boiling water in a large pot.
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Prepare cabbage: remove outer layers and core, then boil the entire head for 10-15 minutes until tender. Drain, then carefully remove leaves and trim thick spines.
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Combine all stuffing ingredients except tomato sauce and olive oil; mix thoroughly.
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Fill each cabbage leaf with a portion of the stuffing and roll tightly.
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In a large pot with olive oil, arrange the rolls seam-side down in tight rows.
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Add tomato sauce and water to barely cover the rolls, then place an inverted heatproof plate on top.
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Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours, or until tender.
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Season with salt and pepper as needed.