Lahanodolmades

Ingredients - Serves 6

• Salt and pepper - To taste
• Eggs - 2
• Lemon - 1, juiced
• Olive oil - 1/4 cup
• Dill - 1/2 cup, chopped
• Parsley - 1/2 cup, chopped
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Rice - 1 cup
• Ground beef - 500 grams
• Cabbage - 1 large

Let's Get Started

1. Remove the core from the cabbage and blanch the whole head in boiling water for a few minutes until the leaves soften. Drain and set aside to cool.
2. In a large bowl, combine the ground beef, rice, onion, garlic, parsley, dill, half of the olive oil, and salt and pepper.
3. Once the cabbage is cool enough to handle, separate the leaves. Place a spoonful of the meat mixture in the center of each leaf, fold in the sides, and roll up tightly.
4. Place the stuffed cabbage rolls seam-side down in a large pot. Drizzle with the remaining olive oil and enough water to just cover the rolls.
5. Cover the pot and simmer for about an hour, until the cabbage is tender and the filling is cooked through.
6. While the cabbage rolls are cooking, prepare the egg-lemon sauce. Beat the eggs in a bowl until frothy, then gradually add the lemon juice while continuing to beat.
7. When the cabbage rolls are done, remove a few spoonfuls of the cooking liquid and slowly add it to the egg-lemon sauce, stirring constantly to prevent the eggs from curdling.
8. Pour the egg-lemon sauce over the cabbage rolls and shake the pot gently to distribute the sauce. Cook for a few more minutes until the sauce is heated through, then serve.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 350
• Fat: 15g
• Carbs: 40g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g