This traditional Greek dish, Yemista Me Lahano, features tender cabbage leaves filled with a savory mixture of ground beef or lamb, short-grain rice, onions, tomatoes, and aromatic spices like cinnamon. The rolls are simmered slowly until the meat is juicy and the cabbage is soft, then finished with a luxurious, velvety sauce made from the cooking stock, thickened with cornflour and enriched with beaten eggs and fresh lemon juice. The result is a comforting, hearty meal with a perfect balance of tangy and savory flavors. Ideal for family dinners or special occasions, this recipe brings authentic home-style Greek cuisine to your table with minimal effort and maximum flavor.
Yemista Me Lahano
Description
This traditional Greek dish, Yemista Me Lahano, features tender cabbage leaves filled with a savory mixture of ground beef or lamb, short-grain rice, onions, tomatoes, and aromatic spices like cinnamon. The rolls are simmered slowly until the meat is juicy and the cabbage is soft, then finished with a luxurious, velvety sauce made from the cooking stock, thickened with cornflour and enriched with beaten eggs and fresh lemon juice. The result is a comforting, hearty meal with a perfect balance of tangy and savory flavors. Ideal for family dinners or special occasions, this recipe brings authentic home-style Greek cuisine to your table with minimal effort and maximum flavor.Ingredients
Directions
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Gently fry the finely chopped onion in olive oil until soft and translucent.
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Mix the fried onion into the ground beef or lamb along with the rice, chopped tomato, parsley, cinnamon, salt, and black pepper.
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Divide the meat mixture into 24 equal portions.
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Blanch cabbage leaves in boiling salted water for 5 minutes until softened, then drain.
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Cut out the thick central vein from larger leaves; very large leaves may be cut in half.
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Place one portion of stuffing on the base of a leaf, turn up the base, fold in the sides, and wrap firmly into a neat roll.
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Repeat the rolling process with the remaining ingredients.
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Line a deep pan with cabbage trimmings and place the rolls close together, seam side down, in the pan.
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Add hot stock or water, butter, salt, and pepper to taste over the rolls.
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Invert a heavy plate on top of the rolls to keep them submerged and cover the pan tightly.
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Simmer gently for 1 1/2 hours until the cabbage and meat are cooked through.
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Carefully drain the cooking stock into a small saucepan, keeping the rolls in the main pan.
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Reduce the stock to 1 1/2 cups over heat.
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Mix cornflour with a little cold water to form a paste, then stir into the reduced stock to thicken; let it boil for 1 minute.
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Beat egg whites in a bowl until stiff, then add yolks and beat thoroughly.
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Gradually beat in the lemon juice, then slowly whisk in the boiling stock mixture.
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Return the egg mixture to the small pan, place over low heat, and stir constantly until the egg is cooked but does not boil.
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Arrange the stuffed cabbage rolls on a heated serving dish and spoon some of the sauce over them.
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Garnish with chopped dill or parsley and serve the remaining sauce separately on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 178.7kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 5.4g27%
- Cholesterol 34.0mg12%
- Sodium 26.5mg2%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 0.6g3%
- Sugars 1.9g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Grape vine leaves may be used instead of cabbage; approximately 40 leaves will be required since they hold less filling than cabbage leaves.
Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
When making the sauce, ensure the heat is very low when adding the eggs to prevent curdling. Constant stirring is essential.
If the cabbage leaves are tough, blanching for an additional minute may help soften them for easier rolling.
