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Greek Stuffed Cabbage Leaves (Lahanodolmades)
Greek Stuffed Cabbage Leaves (Lahanodolmades)

Before you jump to Greek Stuffed Cabbage Leaves (Lahanodolmades) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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Even though it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, but that is definitely not true. Mainly if you make sure the dishwasher is full previous to starting a cycle. Don’t dry the dishes by using heat, utilize the cool dry or air dry functions to increase the money you save.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is something we can all perform, without difficulty. It’s concerning being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to greek stuffed cabbage leaves (lahanodolmades) recipe. You can have greek stuffed cabbage leaves (lahanodolmades) using 13 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Greek Stuffed Cabbage Leaves (Lahanodolmades):
  1. Provide 1 medium cabbage
  2. Prepare 500 g beef/pork mince (or mixed)
  3. You need 200 ml medium-grain white rice
  4. Prepare 2 spring onions, chopped
  5. Prepare 1 onion, chopped
  6. Provide parsley, finely chopped
  7. Use dill, finely chopped
  8. Get olive oil
  9. You need salt
  10. Prepare pepper
  11. Provide 2 eggs
  12. Prepare 1 lemon
  13. Take 1 tbsp corn flour (optional)
Steps to make Greek Stuffed Cabbage Leaves (Lahanodolmades):
  1. Put the cabbage in a pot with about 2/3 water full, boil in medium heat until the leaves are tender and begin to open.
  2. Combine the mince, onion, rice, parsley and dill in a large bowl. Add a splash of olive oil and season to taste with salt and pepper.
  3. Lay a cabbage leaf on the work surface in front of you.  Place about a tbsp of the mince mixture at the base of the leaf.  Wrap once and then fold inwards the sides towards the centre to form a small parcel. Proceed to roll up your cabbage roll.
  4. In a big pot arrange a couple of cabbage leaves to cover the base of the pot. Then place on top all your cabbage rolls arranged in a circular pattern. If necessary, start a new layer. Pour a little water over your rolls, a splash of oil, and season to taste with salt and pepper.  If an ordinary pot is used, cover your rolls with a dinner plate turned upside down, to help them retain their shape while cooking.  It is not necessary to do this if using a pressure cooker.
  5. When the cabbage rolls are cooked, prepare the egg-lemon sauce by whisking 2 eggs together with the juice of 1 lemon. If you prefer a thicker sauce, whisk in the mixture the tbsp of corn flour.
  6. While whisking the egg-lemon mixture, add a few spoonfuls of the liquid in the pot containing the cabbage rolls. This will prevent the eggs from coagulating. Pour this mixture over the rolls. Grab the pot by its handles and shake it gently to ensure that the sauce permeates through the rolls.

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