Vegan lahanodolmades. The Best Vegetarian Dolmades Recipes on Yummly Stuffed Cabbage Leaves, Or Lahanodolmades, Or Λαχανοντολμάδες, Dolmades, Dolmades (stuffed Grape Leaves). These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood.
This vegan Greek mezze easily becomes a complete. Eggplant-based vegan meal that’s heavily flavored and exceptionally rich in taste! Lahanodolmades are stuffed cabbage rolls with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured These Lahanodolmades / Lahanodolmathes recipe will amaze you. You can cook Vegan lahanodolmades using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Vegan lahanodolmades
- You need of firm head of medium-sized cabbage.
- Prepare of medium-grain white rice (3/4 of a 500 g packet).
- It’s of spring onions.
- Prepare of fresh parsley.
- Prepare of fresh dill.
- It’s of dry onion.
- Prepare of garlic.
- It’s of olive oil.
- You need of salt.
- You need of pepper.
- You need of cumin powder.
- Prepare of freshly squeezed lemon juice (1/4 for the stuffing and 1/4 for the sauce).
- Prepare of corn starch.
- It’s of vegetable stock cube (optionally, to give more flavor to the sauce).
Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce. Download Lahanodolmades stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Посмотрите твиты по теме «#lahanodolmades» в Твиттере. #lahanodolmades cabbage stuffed with beef, rice and herbs, avgolemono sauce, urfa pepper… https. Calories per serving of Stuffed cabbage leaves with rice and meat - (Lahanodolmades me kima). Vegan Lahanodolmades (Greek cabbage rolls) with lemon sauce.#heavenly #greek #vegan #veganlahanodolmades #lahanodolmades #lahanodolmathes #cabbage #rice #lentils.
Vegan lahanodolmades instructions
- 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..
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