These traditional Greek stuffed cabbage rolls, known as Yemista Me Lahano, are a comforting and hearty dish perfect for family dinners. The filling combines ground beef or lamb with short-grain rice, fresh parsley, and warm spices like cinnamon, creating a rich and aromatic center. Each roll is gently simmered in a flavorful broth with butter and onions, allowing the cabbage to become tender and absorb the savory juices. Finished with a luxurious, creamy egg-lemon sauce that is carefully tempered to prevent curdling, this dish offers a delightful contrast of textures. It pairs beautifully with mashed potatoes or crusty bread. Ideal for cozy evenings or festive gatherings, these rolls are a timeless classic that brings warmth and satisfaction to the table.
Yemista Me Lahano
Description
These traditional Greek stuffed cabbage rolls, known as Yemista Me Lahano, are a comforting and hearty dish perfect for family dinners. The filling combines ground beef or lamb with short-grain rice, fresh parsley, and warm spices like cinnamon, creating a rich and aromatic center. Each roll is gently simmered in a flavorful broth with butter and onions, allowing the cabbage to become tender and absorb the savory juices. Finished with a luxurious, creamy egg-lemon sauce that is carefully tempered to prevent curdling, this dish offers a delightful contrast of textures.Ingredients
Directions
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Gently fry the finely chopped onion in olive oil until soft and translucent.
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In a large bowl, mix the fried onion with ground meat, rice, chopped tomato, parsley, cinnamon, salt, and 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 but not falling apart.
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Drain the leaves and cut out the thick central vein from larger leaves; cut very large leaves in half if necessary.
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Place one portion of stuffing at the base of a leaf, fold up the sides, and roll firmly into a neat cylinder.
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Repeat with remaining leaves and stuffing.
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Line the bottom of a deep pan with trimmed cabbage scraps. Arrange the rolls tightly seam-side down in the pan.
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Add hot stock or water, butter, salt, and pepper to the pan.
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Place a heavy plate on top of the rolls to keep them submerged, cover the pan tightly, and simmer gently for 1 1/2 hours.
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Carefully drain the cooking liquid into a small saucepan.
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Reduce the liquid over heat to 1 1/2 cups.
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Mix cornflour with a little cold water to form a paste, then stir into the simmering liquid. Boil for 1 minute until thickened.
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In a separate bowl, beat egg whites until stiff, then add yolks and beat thoroughly.
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Gradually beat in the lemon juice, then slowly whisk in the hot stock mixture to temper the eggs.
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Return the sauce to the small pan and stir constantly over low heat until just thickened; do not boil.
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Arrange the cooked rolls on a heated serving dish.
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Spoon some of the sauce over the rolls and serve the remaining sauce on the side.
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Garnish with chopped dill or parsley and serve with mashed potatoes.
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 leaves; approximately 40 vine leaves are required as they hold less filling.
Ensure the sauce does not boil after adding the egg mixture, or it will curdle. Keep heat low and stir constantly.
The rolls can be prepared ahead of time and refrigerated before simmering.
