Lachano Dolmades (Stuffed Cabbage leaves with Egg Lemon Sauce)

On a rainy day, on my way to Delphi, tired, foot-sore, cold, and feeling a little sorry for myself, I limped into a village by the Isthmus and stopped in a taverna for some sustenance. Katina, the friendly smiling owner, took one look at my bedragggled state, sat down and started asking me questions – where are you from? what are you doing? Are you hungry? Do you want something to eat?

Soon after I was sitting tucking into the most delicious Lachano Dolmades – stuffed cabbage leaves. The filling was a tender mix of meat, rice and herbs, and they were covered in a delicious tangy egg lemon sauce. Typical flavours of Greece, and utterly heart and body warming. It was the perfect tonic for a cold, wet day.

For the filling
1kg Minced Beef / lamb
200g uncooked rice
400g chopped onions
Fresh dill and parsley (large handful of each)
200ml Olive Oil
Salt and pepper

For the Egg Lemon Sauce
2 eggs
Juice of 1 lemon
1 cup reserved juice form cooking the stiffed cabbage leaves

Method
Mix all the Ingredients together

Blanch the cabbage leaves (plunge in boiling water for 1 minute to soften and then directly into cold water)
Fill each cabbage leave with a spoonful of the filling, fold the sides and roll to close. Place in a shallow, flat bottomed pan.

Cover with water, place a kid on the pan and cook for about 40 minutes on a low/medium heat until soft and the rice is cooked.

Strain the remaining liquid from the pan and save for the sauce:

  • beat the eggs until they are light yellow and foamy, about 2 minutes.
  • Add lemon juice in a steady stream and continue beating for 1 minute more.
  • Add the reserved cooking liquid in a steady stream and whip for 1 minute to incorporate.
  • Pour sauce into the saucepan, heat, whisking constantly, over low heat until sauce is steaming (do not let it come to a boil), about 3 minutes. Season with salt to taste.

To serve, pour the sauce over the stuffed leaves and enjoy  🙂

IMG_0239

Katina, the friendly owner of the taverna. She's been making delicious food here for more than 40 years.
Katina, the friendly owner of the taverna. She’s been making delicious food here for more than 40 years.

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