How To Make Greek Cabbage Rolls | Greek Lahanodolmades Recipe

Oh hi everybody and welcome back to another episode of the lazy gourmet I'm Ken and today I'm going to show you how to make Greek style cabbage rolls this is an absolutely delicious dish it's easy to prepare the recipe itself is broken down into three parts there is a parboiling of the cabbage there is actually the affinity of the cabbage rolls and at the end the lemony egg sauce that goes on top of this traditionally you could either use ground beef or ground pork in this clip today I'm using ground beef just a preference of money if you prefer very important and if you want to make this vegetarian but it'll just remove these elements from this completely and just stop them looking herb mixture of rice the whole thing I'm gonna pick my pot put it on over there and the next part of it is we need a sharp knife and we're going to turn out the door hopefully our cabbage but please be careful Olivia because this would be British and severely look at yourself like that just pull that off I put my cabbage in the pot cut side down and you're going to add water till it just fills about halfway up beans cabbage let that water come up to a boil and let that go for about 15 minutes you don't want to over cook the cabbage so it kind of falls apart and pears on you you just want to soften it up and make it usable and make it rollable so now my cabbage is done it's hard-boiled I've also left it for a few minutes just to cool down so here comes the next part which is trying to remove the good leaves from this little burning yourself of course and a very easy trick to this is just not touching it so we're going to do is very simply start turn this over and start removing peeling off or leave these are nice and we just come off especially from the part before while we cut that's all there is to this the next part of the recipe is our filling for our filling we're going to use one pound of lean ground beef and we're going to use our trusty food processor to help us in terms of the preparation for this so what I'm going to do is very simply chop up actually quarter an onion and throw it into our food processor and let it do all the work okay I Runyan is in the next part of this is just a small handful of bill you can measure it quarter cup 1/2 a cup whatever is to your taste and the same amount of parsley just put it in with the stalks and all that's totally fine next a little salt goes in then a little fresh cracked black pepper the next part for a little bit of heat I like but not too much totally up for you this step is totally optional half of a green chili will go in for this maybe a tablespoon of minced garlic goes into our blend you don't need to pulverizes you basically just need enough just to pulse it and that's purpose so back to our ground beef just remove the blade put that aside and mix this with our ground beef the herbs are smelling fantastic now they're doing their thing that's perfect can you back there for now all right the next part to this is about a cup to a cup and a half of rice so this time just using the regular Minute Rice it doesn't matter this is no plug I'm using gluten free so we're gonna do 1 cup couple of cups of rice battle did you find and from this point here we just get down and dirty now just start mixing it with your hand this will give you a very very hearty consistency in terms of the rice to meat ratio and that's what you want now all of the flavor of the beef the herb and everything else that's in this is going to get taken on by the right now that our meat mixture is done the next step is to start assembling our cabbage rolls take a few of my cabbage leaves spread them out in your hand just like that and take about two tablespoons of filling two tablespoons or so the trick to this is you do it almost like a burrito fold one side fold over to the other side and then just start rolling it up just like that fold it over so it makes it gives you a nice little pocket and you're going to line these on the bottom of your pot bowl full take it and then fold under so gives you a nice little pocket of love and do this until the bottom of your pot has an even layer if you have extras and you still have more cabbage rolls that's totally fine just put them on top not a problem at all now that my cabbage rolls are done and they're in the pot I've actually had to do them in two layers which is totally fine there's no point in wasting if you've got filling there's no point in wasting that and the whole trick to this is making sure that your cabbage is soft but not to the point where it's overdone and it tears or it's going to look like something like Kat was playing with so having said that the next thing to do is put water in our pot just until or just enough to cover the cabbage rolls now you're gonna see at this point that they're actually starting to float around I've got a handle some more ingredients so what I'm going to do is just real quick wash my hands because I was handling raw beef and remember our rule cross-contamination so we don't want that at all so there's that and always make sure when you're doing this you're washing with soap you don't want to be cross contaminating anything with raw meat so that's that we've added our water the next step is a little salt here you want to kind of line up the water a little bit of pepper fresh black pepper always awesome and that little bit of decadence now that I'm gonna add is butter some salted butter this little tabs going in throughout the top as these boil the butter will actually melt and just add a certain lusciousness of it I know it's a lot of butter butter makes everything better the next part of this once our butter goes in is weighing down our cabbage rolls and there's a trick to this get maybe two or three small saucers something that gives you a little bit of weight and just place them on top just like that see how that works this is going to keep the cabbage rolls submerged and when you're actually cooking them if they don't come apart on you they don't start floating as the rice expands and then it's going to look like that soupy mess we don't want that so that goes there we're going to bring this up to a boil once it boils we're going to cover it and let it simmer on medium for about one hour nobody likes crunchy rice so let that go and besides the green food so mostly most mutations are overdone anyway so Lugo's there let that go to a boil and we're going to be back in an hour to finish this off with our lemon thought all right so now our cabbage rolls are done they've been cooking away for about an hour now they're ready could go the next part of this is to start assembling and finishing off our dish so carefully the next thing is we're going to do is just move these plates out of the way that we're used to weigh down our dish so now the next thing to do is take my pot and very carefully without burning yourself keep about a cup or two of the liquid we're going to use this liquid as a pot to temper our egg and our lemon mixture for this recipe I'm going to be using three lemons this is the size of a lemon in half and the winner don't judge so another thing to do that helps with juicing lemons is to roll them before you place them on a surface like this and then helps extract the juice so just cut them in half just like that and just use any kind of juicer you have whatever works totally fine this is what's going to give us that citrusy flavor most recipes call for two lemons in this I like to use three I like that extra hit of lemon for this we're going to crack three eggs I use the whole way there are recipes out there that use two eggs plus a yolk six or one half a dozen of the other I made this many times and it's work just like that and you will click whip them up now as we're whipping these the whole point now is to add the juice of our cabbage rolls into this slowly so you temper to the mixture and you don't actually create rambled eggs with the hot liquid yeah Justin very slowly and just let it do its thing as we're doing this our egg temperature is actually going up without actually cooking the egg we don't want to make scrambled eggs keep adding it in there at this point I should start frosting on you which is totally normal totally fine frothing is good clumps are not alright all of our mixture is in once we finish completely mixing the eggs with our liquid from our cabbage rolls the next thing is the juice of our three lemon our eggs would be tempered already so there's no worry of curdling so now we just take this egg and lemon mixture along with the liquid from our cabbage rolls and just slowly start pouring this in this is really something here delicious absolutely fantastic excellent leave that here and traditionally what they do is they kind of push the pot around like this allowing for all this lemon and egg mixture to kind of go everywhere throughout perfect and that's it so with this paste throw our cover on that and let it sit for about five to 10 minutes and we're ready to go all right now this is ready to go it is done completely time to check out and see what we've made gonna grab actually be delicious absolutely fabulous and look amazing that's some soft on there as well perfect just like that so our cabbage rolls now I really would go all of that all that goodness place kind of hot hmm awesome absolutely awesome all the flavors are bang on the meat the ground beef completely cooked the lemon is coming through along with the herbs we put into our ground beef and rice mixture the rice is done perfectly nice and soft this dish is perfect wintertime summertime you can do this with meat or you can use this as a vegetarian dish without the meat totally work so that is my recipe for the Greek style cabbage rolls with lemon or a twirl mmm it's very easy to make as you saw and a treat for anybody thank you very much for watching I appreciate your time until next time please like subscribe love getting new likes and subscribers send me an email a comment I love hearing from you all of you until next time I'm Ken thank you very much for watching bye for now [Music]

Channel: Ken's Greek Table

Views: 27,546

Keywords: dolmades, greek dolmades, dolmades avgolemono, avgolemono, how to make dolamdes, easy dolmades recipe, lahanodolmades, How To Make Greek Cabbage Rolls, Greek Lahanodolmades Recipe, dolmathakia, dolmadakia

Id: w3rNDnI-mmM

Length: 16min 6sec (966 seconds)

Published: Mon Jan 16 2017