Lahanodolmades, also known as Cabbage Rolls in Greek, take some time and effort to make. They’re worth every minute however, sometimes, I crave that comforting combination and don’t have the time. Hence, this quick and easy weeknight version was created. Deconstructed Cabbage Roll Pilaf has all of that great flavor with a quarter of the effort. It’s ready in under an hour and happily serves a crowd. Make a double batch to send along with the family for lunch.
It’s very easy to keep this dish vegan. Leave out the meat and continue with the recipe instructions.
More Cabbage Recipes:
- Greek Stuffed Cabbage Rolls (Vegetarian)
- Lahanorizo: Greek Cabbage with Rice
- Greek Cabbage Rolls in Tomato Sauce: Lahanodolmades
- Greek Fall Cabbage Salad
Watch the Video Tutorial
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3-4 garlic cloves, grated
- 1 pound lean ground beef
- 1 large green cabbage, shredded
- salt, to taste
- crushed black pepper, to taste
- 1 cup Basmati or Carolina rice, soaked in cold water
- 1 cup chicken broth or water
- 1/4 cup fresh lemon juice
- 1/4 cup finely chopped parsley
- 1 teaspoon dried dill
Add the onion and oil to a pot and season with a pinch of salt.
Cook over mediu heat until soft and golden. About 8 minutes.
Add the grated garlic and warm through for a few seconds.
Add the ground beef and season it with half a teaspoon of salt and a quarter teaspoon (or more) or black pepper. Cook it over medium-high heat for 5 minutes or until no longer pink.
Add teh cabbage in a few batches. Season each batch with salt.
Add the dill and cook for 15 minutes or until the cabbage has wilted.
Drain the water from the rice and add it along with a teaspoon of salt, the lemon juice, and the broth. Bring to a boil and rduce the heat to a simmer. Cover the pot and cook for 15 minutes or until the rice is tender.
Add the parsley and fluff the rice.
Serve with lemon wedges. Enjoy and Kali Orexi!
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