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Dolmades - Stuffed cabbage leaves with beef mince and herbs

Made in a different way, baked in the oven with avgolemono (egg and lemon sauce)


  1. With a sharp knife cut the stalk from the cabbage.

  2. With the side we cut down, place it in a pot of water and boil for 20 minutes.

  3. Turn it over and boil it for another 10 to 15 minutes.

  4. Keep the water aside.

  5. Finely chop the parsley and dill, keeping the thick stalks aside. Finely chop the mint and onions.

  6. Place the minced meat and all the filling ingredients in a bowl and knead well

  7. Cover with cling film and leave in the fridge for a couple of hours.

  8. Take the leaves out of the cabbage, remove the stalks and leave them aside. If they have not softened well, boil the rest of the cabbage a little more.

  9. Saute the stalks of the parsley and dill I kept, the carrot, the onion, the leek and the olive oil in olive oil. Quench them with white wine and as soon as the alcohol evaporates, add the boiled water to the cabbage, cover and boil for 30 minutes. Towards the end season with salt.

  10. Drain the broth and pass the vegetables in the multi.

  11. Create a layer in the pan with the stalks from the cabbage leaves.

  12. Wrap the dolmadas and place them in the pan on the layer of stalks.

  13. Cover with the broth until covered and place a plate on top.

  14. Bake for 1 hour

  15. Beat the eggs with the lemon.

  16. Empty the broth from the pan into a pan and use it to cut eggs by slowly adding it to the eggs.

  17. Pour the egg and lemon sauce over the dolmadas, cover it and wait half an hour before serving.


For the filling

1 kg ground beef

200 g long grain rice

7 small chopped spring onions

30 g dill finely chopped

40 g finely chopped parsley

25 g fresh mint finely chopped or 12 g dried

2 TBSP. extra virgin olive oil

1 egg

Salt and pepper to your taste

For wrapping

1 large cabbage approx. 4 kg

For the brew

1 sliced carrot

1 onion

1 small piece of leek

3 TBSP. extra virgin olive oil

1 liter of broth from the cooked cabbage

200 ml dry white wine

Salt + pepper

For the egg and lemon sauce 'Avgolemono'

3 eggs

the juice of 2 -3 lemons (to your taste)

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