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  Stuffed Cabbage Rolls / Lahano Dolmathes...


My girl friend Daisy Konstantinou is sharing her family recipe, straight from the village of Salakos, for these delicious ethnic tidbits.


Ingredients:
 
2 medium sized cabbage heads with the core removed, and the leaves separated.
Stuffing:  
4 cups rice 2 tbs. butter
1 cup minced parsley 1 kilo chopped tomatoes
1 cup minced dill weed 2 cups of vegetable broth
1 1/2 tbs. dried crumbled spearmint ground cumin
1 1/2 cups oil salt and pepper

In a large pot, bring plain water to a boil. Add the cabbage leaves and simmer for 2 minutes - just enough to get them tender. Remove them to a strainer.

Add all the stuffing ingredients into a large bowl and mix well.

Prepare the cooking pot by layering a few cabbage leaves on the bottom.

Take a cabbage leaf and set it it the palm of your hand. Add one spoonful of stuffing to the center of the leaf and fold up three sides - baby diaper style, and roll up. Set it on the bottom of the pot, seam side down. Note, it may take some practice rolling up, but it's worth it. Try to keep them small.

Once you have filled up the pot, use a small plate to weight down the cabbage rolls. This is so they don't open when cooking.

Add 2 cups of vegetable broth to the pot and cover with a lid. Simmer on low heat for about 30 minutes or until the rice is done.

Daisy suggests for you non-vegetarians out there that these are excellent if made with 1/2 kilo ground beef and 1/4 kilo ground pork added to the stuffing mixture.

Susie's Note: Dolmathes are great served with a big dish of Tzatziki !

 

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