Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan lahanodolmades. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan lahanodolmades is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Vegan lahanodolmades is something which I’ve loved my entire life. They are fine and they look wonderful.
Prepare the stuffing in a bowlfinely chop the onions, the dry onion, the garlic, the parsley, the dill. Peel the leaves carefully off the cabbage. Lahanodolmades, as the Greeks call these cabbage rolls, are served in Greek mezze platters as a compliment to drinks. This vegan Greek mezze easily becomes a complete meal when you add a simple side salad or some sautéed greens.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan lahanodolmades using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Vegan lahanodolmades:
- Take 1 firm head of medium-sized cabbage
- Take 350 g medium-grain white rice (3/4 of a 500 g packet)
- Prepare 1 bunch spring onions
- Get 1 bunch fresh parsley
- Get 1/2 bunch fresh dill
- Take 1 dry onion
- Make ready 2-3 cloves garlic
- Make ready 1/2 cup olive oil
- Get salt
- Take pepper
- Take 1 tsp cumin powder
- Get 1/2 cup freshly squeezed lemon juice (1/4 for the stuffing and 1/4 for the sauce)
- Make ready 2 tbsp corn starch
- Take 1 vegetable stock cube (optionally, to give more flavor to the sauce)
Total cooking time is approximately an hour. Lahanodolmades are delicious greek cabbage rolls that are guaranteed to warm your soul on a cold winter's day! These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. The hearty, yet light, rice and meat filling is wrapped with tender cabbage leaves and cooked in a refreshing, creamy egg-lemon sauce..
Instructions to make Vegan lahanodolmades:
- 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.
These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. The hearty, yet light, rice and meat filling is wrapped with tender cabbage leaves and cooked in a refreshing, creamy egg-lemon 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. I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort food. A delicious recipe for Greek stuffed cabbage leaves in an egg and lemon sauce.
So that’s going to wrap it up with this exceptional food vegan lahanodolmades recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
