About this recipe:
Laxanodolmades is a traditional Greek dish, there are many variants to this dish. Sometimes Laxanodolmades are made using vine leaves instead of cabbage leaves. I can understand why some people may like using vines leaves instead, as the cabbage can have a “unique” or “interesting smell”.
- 1 whole cabbage
- 500 g veal or beef mince
- 500 g pork mince
- 1 cup rice
- 1 red onion - finely chopped
- 2 springs green onion - finely chopped
- 2 tbsp olive oil
- salt and pepper
- 1 bunch of parsley
- 1 bunch of fresh dill
- 1 bunch of fresh mint
- 3 eggs
- 1 lemon - juice
- 1 tbsp corn flour
- Broth from Laxanodolmades
- In a large pot, bring salted water to a boil. You will need to remove the core of the cabbage, to do this, stick a fork in the centre and boil cabbage until outer leaves become soft. Remove as many leaves as you can and continue with more leaves.
- Then, in a large bowl, add the mince, rice, onions, oil and herbs together and mix. Make sure to season with salt and pepper.
- Now it's time to stuff our cabbage. Make sure the leaf is around 4 x 4 inches and remove any hard cabbage core. Add a tablespoon of your meat filling.
- Then, neatly fold the edges of the leaf and roll (similar to wrapping a burrito). Repeat until you have used all your filling.
- Place your laxanodolmades neatly inside a pot, starting from the edge to the centre. Second and third layers may be placed on top, then cover with the plate. We use the plate to stop the laxanodolmades from unwrapping while cooking.
- Once you have added all your cabbage rolls, add water to your pot, just covering the plate. When the water comes to a boil, turn the heat down to a medium heat and cook for roughly 30 minutes.
- Remove the broth from the pot and add to a bowl/container. We will use this in our avgolemono. Take the pot off the heat and set aside.
- Make the avgolemono, then pour it back into the pot with the laxanodolmades. Put the lid back on the pot, then slightly shake the pot so the avgolemono can coat all the cabbage rolls.
- Set aside. After 5 minutes your laxanodolmades will be ready to serve. Serve with some bread, so you can soak up that delicious avgolemono.
- Beat the eggs with the electric mixer. Beat for roughly 1 minute, then add in the lemon juice.
- Add in the corn flour and mix until it has dissolved.
- Slowly add the broth to the mixture, roughly 1 cup.
Of course, making the filling is the most important thing about this dish, if you don’t have delicious filling, you won’t have delicious Laxanodolmades. Personally, I love my filling being jam-packed with herbs, as they give the dolmades a lovely fresh flavour. You can add less if you want, depending on your personal preference. Another important step is seasoning. Make sure you add enough salt to your filling, as you won’t be able to add salt later on. Unfortunately, you can’t taste the filling so you need to use your eyes to tell how much salt and pepper is needed.
The tedious part of this recipe is rolling out the cabbage cigars. The first step in preparing for the rolling of your dolmades is that you need to boil your cabbage. This will help soften the leave and allow for the easy rolling process. Boil the cabbage until leaves are soft and malleable. Make sure you are gentle with the cabbage leaves as you don’t want them to rip or tear. For each cabbage leaf, I use roughly 1 tablespoon of filling. First, roll the left and right edges in and the roll the bottom of the leaf towards the top. Roll the cabbage rolls similar to how you would wrap a burrito. If your cabbage leaf has some hard bits, you can remove it with a knife. If you are like me and still like eating the cabbage, you can add it to the pot and eat it later.