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Laxanodolmades are cabbage leaves filled with minced meat, rice and fresh herbs, simmered until soft and finished with a creamy egg-lemon sauce. In Greece it is a typical winter dish, made when cabbage is at its best.
Serves: 6 | Prep: 40 min | Cook: 60 min
Ingredients
- 1 large white cabbage
- 500 g mixed minced meat
- 100 g short-grain rice
- 1 onion, finely chopped
- 3 tbsp olive oil
- 1 bunch dill, chopped
- 1 bunch parsley, chopped
- Salt and pepper
- About 600 ml hot water or stock
- 2 eggs
- Juice of 2 lemons
Method
- Cut the hard core from the cabbage and boil the cabbage for 5 minutes in plenty of water. Peel off the leaves one by one and shave down the thick rib.
- Mix the meat, rice, onion, olive oil, dill, parsley, salt and pepper.
- Put a tablespoon of filling on each leaf, fold in the sides and roll up tightly.
- Line a pan with small leaves and pack the rolls in tightly. Add the hot water until they are just covered, put a plate on top and simmer for 50 to 60 minutes.
- Beat the eggs until frothy with the lemon juice. Slowly beat in 2 ladles of cooking liquid, then pour the mixture over the rolls. Shake the pan gently and do not boil again.
Tips
- Once the egg-lemon sauce is in, the pan must not boil again, or the sauce curdles.
- No time? Ready-made laxanodolmades exist in tins.
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Photo: howtomakeitworkforyou.blogspot, CC BY-SA 2.0, via Wikimedia Commons.