Deconstructed Cabbage Rolls (Unstuffed Lahanodolmades)

All of the flavor of cabbage rolls with a fraction of the work!

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These deconstructed cabbage rolls, known in Greece as unstuffed Lahanodolmades, are ready in under an hour. My mom always makes traditional cabbage rolls for me when I visit because they are one of my all-time favorites. They’re so comforting and delicious. This version is like lazy one-pot cabbage rolls. It’s so easy and has all the flavors of the traditional rolls. It can be made with a red sauce, or you can leave the tomatoes out for a lemony twist.

A great weeknight dinner

• Sweet cabbage and onion
• Meaty beef
• Rich tomato sauce
• Fresh lemon
• Comforting delicious cabbage rolls deconstructed and ready in under an hour!

Cabbage Roll Ingredients

• Olive oil –try the one in our shop made with olives from my family’s trees in Crete!
• Onion –finely chopped
• Garlic cloves –grated or minced
• Carrots -diced and added if you like
• Green cabbage –sliced
• Salt
• Freshly cracked black pepper
• Unseasoned canned tomatoes –diced or pureed
• Ground beef, chicken, or lamb –choose your favorite
• Juice of 1-2 lemons
• Optional: fresh parsley –finely chopped or substitute dried oregano or thyme

Without Tomatoes

If you don’t like your cabbage rolls in a red sauce or would just like a different twist on things, leave the tomatoes out. It’s that simple. The cabbage is slightly sweet, and the lemon brightens the whole dish. So, the dish becomes light and fresh.

How to make Deconstructed Cabbage Rolls

1. Cook the onion and carrots with the olive oil over medium heat until soft and golden –about 8 minutes.
2. Add the garlic and warm through.
3. Then, add the ground beef, season with salt and pepper, and cook until no longer pink.
4. Add the tomato sauce and cook over medium heat until reduced and thickened –about 15 minutes.
5. Next, add the cabbage. If the pot is large enough to hold all of the cabbage, add it all at once. Otherwise, add it in a few batches seasoning each batch with salt and pepper.
6. Cook over medium-high heat until the cabbage wilts and the sauce is thick -about 15-20 minutes.
7. Taste and adjust the seasoning if needed.
8. Add the lemon juice and parsley, or serve with lemon wedges on the side.

Serving

Rice is the perfect pairing for cabbage rolls. I use white rice because it couldn’t be easier to make. It’s one cup of water to every cup of rice, and you can cook it on the stove or in your rice cooker. I spoon the deconstructed cabbage rolls right over the rice and serve it with a nice side salad, toasted bread, feta, and olives. You know I love feta on everything, and the bread soaks up all the delicious juices. You don’t want to miss a drop. Kali Orexi!

More Cabbage Roll Recipes:

• Instant Pot Cabbage Rolls
• Vegetarian Cabbage Rolls
• Cabbage Rolls in Tomato Sauce
• Greek Cabbage Rolls in Lemon Sauce
• Deconstructed Cabbage Roll Pilaf

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Deconstructed Cabbage Rolls (Unstuffed Lahanodolmades)

Yield: Serves 6

All of the flavor of cabbage rolls with a fraction of the work. These deconstructed cabbage rolls taste delicious served over rice or with toasted bread and are ready in under an hour!

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Ingredients

• 3-4 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, grated
• 1-2 carrots, diced (optional)
• 1 large green cabbage, sliced
• salt, to taste
• freshly cracked black pepper, 1/2 teaspoon or to taste
• 1 (15-ounce/425g) unseasoned canned tomatoes (diced or pureed)
• 1 pound (450g) ground beef, chicken, or lamb
• juice of 1-2 lemons
• optional: fresh finely chopped parsley

Serve with:

• rice
• lemon wedges
• toasted bread
• feta cheese and olives

Instructions

1. Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. If using carrots add them with the onions.
2. Add the garlic and warm through.
3. Add the ground beef and season with salt and pepper. Cook for a few minutes until no longer pink.
4. Add the tomato sauce and cook over medium heat until reduced and thickened. About 15 minutes.
5. Add the cabbage. If th epot is large enough to hold all of the cabbage, add it all at once. Otherwise, add it in a few batches after each wilts. Season each batch with salt and pepper.
6. Cook over medium-high heat until the cabbage wilts and the sauce is thick. About 15-20 minutes.
7. Taste and adjust the seasoning if needed.
8. Add the lemon juice and parsley or serve with lemon wedges on the side.
9. Serve the cabbage with rice, toasted bread,and/or feta and olives.
10. Kali Orexi!

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