Vegan lahanodolmades

Name: How to cook Vegan lahanodolmades - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Cookpad Greece

Vegan lahanodolmades

Lahanodolmades (Greek stuffed cabbage leaves) that have a great flavor with a lemon sauce.

Ingredient

Food ration :

6 servings

firm head of medium-sized cabbage

350 g

medium-grain white rice (3/4 of a 500 g packet)

1 bunch

spring onions

1 bunch

fresh parsley

1/2 bunch

fresh dill

dry onion

2-3 cloves

garlic

1/2 cup

olive oil

1 tsp

cumin powder

1/2 cup

freshly squeezed lemon juice (1/4 for the stuffing and 1/4 for the sauce)

2 tbsp

corn starch

vegetable stock cube (optionally, to give more flavor to the sauce)

Cooking instructions

* Step 1

Boil the cabbage for 10' after removing as much as you can from the hard part of its stem. You can also enrich the taste with extra vegetables (1-2 carrots, celeriac). Let it cool and keep the stock.

* Step 2

Prepare the stuffing in a bowlfinely chop the onions, the dry onion, the garlic, the parsley, the dill. Add rice, salt, pepper, cumin powder, 1/4 cup of the lemon juice, the olive oil and mix.

* Step 3

Peel the leaves carefully off the cabbage. Any thick pieces or other vegetables that you have cooked with the cabbage, add to the bottom of the pot you are going to use.

* Step 4

Prepare the lahanodolmades folding and rolling them like dolmadakia or bourekakia.

* Step 5

Fill your pot. Add the /4 of the stock that you have boiled the cabbage in. If necessary, add more water. They should be covered. Press down and cover with a plate and simmer for about an hour.

* Step 6

SauceBoil the stock that you have kept and add some water if necessary. For this quantity you will need about 2 cups stock. Add to the taste by using a vegetable stock cube.