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Home / Quick & Easy Weeknight Dinners / Greek Deconstructed Cabbage Roll Pilaf: Lahanodolmades Pilafi

Greek Deconstructed Cabbage Roll Pilaf: Lahanodolmades Pilafi

Main Course, One-Pan/Pot Meals, Quick & Easy Weeknight Dinners

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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.

Deconstructed Cabbage Roll Pilaf
Greek Lahanodolmades

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

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Deconstructed Cabbage Roll Pilaf: Greek Lahanodolmades

Deconstructed Cabbage Roll Pilaf: Greek Lahanodolmades

Yield: serves 6

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.

Ingredients

  • 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

Instructions

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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© Dimitra Khan
Cuisine: Greek/Mediterranean / Category: Quick & Easy Weeknight Dinners

February 3, 2021 · 1 Comment

Previous Post: « SPANAKOPITA: Greek Spinach & Phyllo Triangles
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  1. J. Gold says

    February 11, 2021 at 6:07 am

    Dimitra, I adore your recipes and always look forward to trying more. Thank you! But, I have a smallllllllll request. Please fix the typos ….

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