Lemon Cabbage Rolls Food

LAHANODOLMADES: GREEK STYLE CABBAGE ROLLS WITH EGG LEMON SAUCE

Steps:

• Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
• Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
• When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
• Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
• Use some of the small and shredded pieces of cabbage to cover the vegetables.
• Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
• ​Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
• ​Add the ground beef, salt, pepper, rice, olive oil, and water to the pureed​ ​herbs​ and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
• ​A very moist, wet filling will make the best tasting cabbage rolls.
• ​To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
• ​Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
• ​Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
• ​Layer the cabbage rolls in the pot fitting them snug together.
• ​Cover them with cabbage leaves.
• Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
• ​Pour enough water or chicken broth to come right up to the plate.
• Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
• ​Carefully remove the plate and the extra cabbage leaves from the pot.
• ​
• ​Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
• Add some of the hot broth to the egg mixture. Whisk well.
• ​Season with some more salt and pour the egg-lemon​ mixture into the pot. Carefully shake the pot from side to side to distribute the egg-lemon​ sauce.
• ​Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
• ​Serve with some warm toasted bread.
• Enjoy!

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.

FETA AND LEMON CABBAGE ROLLS WITH CORIANDER TZATZIKI

Steps:

• Preheat the oven to 325F or 170 degrees C.
• Place the cabbage leaves in a bowl, cover with boiling water and leave for 10 minutes.
• Place the rice in a pan with two cups water, bring to the boil, reduce the heat, cover and cook for five minutes.
• Remove from the heat and leave covered for five minutes.
• Meanwhile, heat one tablespoon of the oil in a frying pan and add the pine nuts, spring onions and lemon zest, cooking briefly until the onion wilts.
• Tip the mixture into a bowl.
• Add the partially cooked rice, mint and thyme, then crumble the feta over the top.
• Season lightly with salt and generously with pepper and mix thoroughly.
• Put a cabbage leaf on a work surface with the smooth-side down and the stem end facing you.
• Place a scoop of filling in the centre, fold the sides in to cover it, then fold the end nearest to you over the filling, and carry on rolling forwards to make a neat, snug bundle.
• Place in a shallow oven-proof dish with the join underneath.
• Continue, nudging the wraps up close, until all the leaves and filling are finished.
• Dissolve the stock cube in 1 cup hot water and stir in the juice of the lemon and one tablespoon of olive oil.
• Pour the stock over the dolmades and cover the dish with foil.
• Make slits for the steam to escape and bake for 30 minutes, or until the liquid has been absorbed.
• To make the tzatziki, peel, chop and crush the garlic with a little salt.
• Grate the cucumber, and squeeze out as much water as possible.
• Mix the garlic, cucumber, coriander and remaining olive oil into the yoghurt and serve with hot, warm or cold dolmades.

MIDDLE EASTERN-STYLE CABBAGE ROLLS

Steps:

• Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
• Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
• Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
• Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.