Classic Stuffed Cabbage : Lahanodolmades

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Photo Courtesy of: Public Domain Photo Search - Photos 1 and 2: Santorini and Photo 3: Rhodes. 

Buongiorno, 

This recipe was given to me many years ago when I had spent some time in Korfu, Greece, 55 kilometres from Bari Port, Apulia  via Ferry. It is one of the old classics that shall never die ... We enjoy it very much on a chilly wet grey day.  

Written by: Margaux Cintrano. 

STUFFED CABBAGE - LAHANODOLMADES ( which signifies wrapped in cabbage leaves ) 

home made chicken stock 
2 ounces pancetta diced 
1 cup diced onion 
1 3/4 lbs. ground Beef
1 tsp. allspice
One half Teaspoon grated nutmeg 
1 tblsp. aleppo which is red chili pepper flakes
salt to taste
soaked Bulgur wheat - 3 cups 
shallots or leeks - 1/4 cup  
2 garlic cloves minced
18 blanched cabbage leaves
extra cabbage leaves to line baking  pan or tray

1. preheat oven to 375 degrees farenheit or 190 centig. 
2. over low medium heat, sauté the pancetta in Evoo until crisp
3. add onion, leek or shallot and sauté until tender
4. combine all filling ingredients and season
5.lay cabbage leaves on cutting board and put a 1 1/2 ounce portion of the ground beef mixture on each leaf ( note that the cabbage leaves are blanched in boiling salted water only a few minutes ) which is then rolled up and tucked on all sides, and be sure to make tight so that the rolls do not open. 
6. place the blanched leaves: to line the casserole pan or a deep baking tray with 500 Ml. of chicken stock and seal with foil.  
7. simply, steam in oven a half hour

SERVE WITH: Hot Pita,  Greek Yogurt or Tzaziki with fresh lemon, red wine and / or a chilled Beer

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Classic Stuffed Cabbage : Lahanodolmades Posted: 06 April 2012 at 04:40
	Photo Courtesy of: Public Domain Photo Search - Photos 1 and 2: Santorini and Photo 3: Rhodes. Buongiorno, This recipe was given to me many years ago when I had spent some time in Korfu, Greece, 55 kilometres from Bari Port, Apulia via Ferry. It is one of the old classics that shall never die ... We enjoy it very much on a chilly wet grey day. Written by: Margaux Cintrano. STUFFED CABBAGE - LAHANODOLMADES ( which signifies wrapped in cabbage leaves ) home made chicken stock 2 ounces pancetta diced 1 cup diced onion 1 3/4 lbs. ground Beef 1 tsp. allspice One half Teaspoon grated nutmeg 1 tblsp. aleppo which is red chili pepper flakes salt to taste soaked Bulgur wheat - 3 cups shallots or leeks - 1/4 cup 2 garlic cloves minced 18 blanched cabbage leaves extra cabbage leaves to line baking pan or tray 1. preheat oven to 375 degrees farenheit or 190 centig. 2. over low medium heat, sauté the pancetta in Evoo until crisp 3. add onion, leek or shallot and sauté until tender 4. combine all filling ingredients and season 5.lay cabbage leaves on cutting board and put a 1 1/2 ounce portion of the ground beef mixture on each leaf ( note that the cabbage leaves are blanched in boiling salted water only a few minutes ) which is then rolled up and tucked on all sides, and be sure to make tight so that the rolls do not open. 6. place the blanched leaves: to line the casserole pan or a deep baking tray with 500 Ml. of chicken stock and seal with foil. 7. simply, steam in oven a half hour SERVE WITH: Hot Pita, Greek Yogurt or Tzaziki with fresh lemon, red wine and / or a chilled Beer
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 06 April 2012 at 07:19
	wonderful, margi! we do like the stuffed cabbage leaves here at FOTW, and have posted many, many different versions of them. this is great!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 06 April 2012 at 09:21
	Tas, Yes, these are flavorful, aromatic, lovely and light ... The photo is on the Greek Guide to Epicurism Post ... and work nicely with the Tzaziki with lemon ! They are tied with a very fine rind of large citrus varieties and I have also used chive ribbon too ... Kindest. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 06 April 2012 at 09:31
	I have added the stunning picture here, as well - the citrus-rind tie is an incredible idea!
	If you are a visitor and like what you see, please click here and join the discussions in our community!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 06 April 2012 at 09:43
	Tas, Grazie, Muchísimas Gracías. Greatly appreciate. Kindest. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 06 April 2012 at 09:56
	@ Tas, I truly enjoy the " decorative " side of plating ... It says something special to those you serve ... I am detallista, very detailed oriented ... It shows your care into what you do. Thanks for all. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 07 April 2012 at 03:13
	Nice work Margi...I often make the Polish version of this"golabki" but have never tried the Greek version. Now that I have a recipe I shall have to do so. I'm quite sure that 172 teaspoons of nutmeg is incorrect....is one half teaspoon what you wanted it to say?
	Go ahead...play with your food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 07 April 2012 at 03:34
	Good Morning Dave, Typing error ! I shall re-edit that to read 1 /2 teasp. Sorry about that. Thanks for pointing out. These are lovely. And they look wonderful, with the citrus zest ties or u can employ chive ribbon. Kindest, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Souvlaki Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 26 September 2012 Location: Greece Status: Offline Points: 66	Post Options Post Reply Quote Souvlaki Report Post Thanks(0) Quote Reply Posted: 28 September 2012 at 07:01
	Oh I have to try this version, I always prepare lahanodolmades with ground meat, rice, dill and sauer kraut......but this sounds so tasty , i can smell the nutmeg even from this far...ahahhaha.... Thanks Margi bulgur should be a perfect match for the cabbage.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 28 September 2012 at 07:06
	Souvalki, Buonasera, Thanks so much for your lovely compliment. Have you seen My Greece Epicurean Photo Guide or Glossary Yet ? It is in the Greece Section ... Let me know your feedback, and if you would like to contribute & share, please do not hesitate, and go ahead. This dish is wonderful and with the chillier weather we have had this week, lots of rain, which Madrid has truly needed ( has not rained since May ), I have thought to prepare this on Saturday too ! Kindest. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 09 November 2012 at 14:37
	Soulvaki and Tas. How much sauerkrat do you stuff in one leaf or do you cook kraut separately or use foradorning the cabbage dolmades Thanks for ur assistance in advance. Mar.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.