Vegan lahanodolmades. Give this classic Greek recipe a try! Dill and mint bring a heavenly fragrance and herbaceous flavour to these juicy, lemony bundles. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks.
These little babies are a super delicious one pot meal. They taste even better the next day, and are great for lunch, dinner, and anytime in between! Lahanodolmades (Greek stuffed cabbage leaves) that have a great flavor with a lemon sauce. You can cook Vegan lahanodolmades using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Vegan lahanodolmades
- It’s 1 of firm head of medium-sized cabbage.
- Prepare 350 g of medium-grain white rice (3/4 of a 500 g packet).
- It’s 1 bunch of spring onions.
- You need 1 bunch of fresh parsley.
- It’s 1/2 bunch of fresh dill.
- Prepare 1 of dry onion.
- It’s 2-3 cloves of garlic.
- Prepare 1/2 cup of olive oil.
- It’s of salt.
- You need of pepper.
- You need 1 tsp of cumin powder.
- Prepare 1/2 cup of freshly squeezed lemon juice (1/4 for the stuffing and 1/4 for the sauce).
- It’s 2 tbsp of corn starch.
- Prepare 1 of vegetable stock cube (optionally, to give more flavor to the sauce).
Remove the stem of the cabbage with a sharp knife creating a small hole. The Best Vegetarian Dolmades Recipes on Yummly See great recipes for Lahanodolmades with soya too! These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood.
Vegan lahanodolmades step by step
- Boil the cabbage for 10' after removing as much as you can from the hard part of its stem. You can also enrich the taste with extra vegetables (1-2 carrots, celeriac). Let it cool and keep the stock..
- Prepare the stuffing in a bowlfinely chop the onions, the dry onion, the garlic, the parsley, the dill. Add rice, salt, pepper, cumin powder, 1/4 cup of the lemon juice, the olive oil and mix..
- Peel the leaves carefully off the cabbage. Any thick pieces or other vegetables that you have cooked with the cabbage, add to the bottom of the pot you are going to use..
- Prepare the lahanodolmades folding and rolling them like dolmadakia or bourekakia..
- Fill your pot. Add the /4 of the stock that you have boiled the cabbage in. If necessary, add more water. They should be covered. Press down and cover with a plate and simmer for about an hour..
- SauceBoil the stock that you have kept and add some water if necessary. For this quantity you will need about 2 cups stock. Add to the taste by using a vegetable stock cube..
- Combine the lemon juice with the corn starch (1 tbsp for each cup of stock) and add to the boiling stock, stirring at the same time..
- Serve the lahanodolmades in a platter, with the lemon sauce poured on top. Sprinkle with finely chopped parsley and freshly ground pepper..
The hearty, yet light, rice and meat filling is wrapped with tender cabbage leaves and cooked in a refreshing, creamy egg-lemon sauce. the best vegan stir fry. lahanodolmades - greek stuffed cabbage rolls. the best vegan stir fry. lahanodolmades - greek stuffed cabbage rolls. easy homemade guacamole. apple & sage pork loin with crispy pork crackling. apple pie smoothie. dark cherry frozen margaritas. loaded vegan queso dip. whole roast bbq chicken. sumac bbq sauce. A delicious recipe for Greek stuffed cabbage leaves in an egg and lemon sauce. It’s the famous Lahanodolmades with Avgolemono. Stuffing vegetables with meat has been very popular in the Mediterranean and the Middle-East cuisines for centuries. One of the foods that I regret I didn’t make more often this winter is these Stuffed Cabbage Rolls In Egg & Lemon Sauce.