Comments on: Greek Stuffed Cabbage Rolls recipe in lemon sauce (Lahanodolmades / Lahanodolmathes)

By: Georgia

Georgia — Sat, 25 Feb 2023 08:52:27 +0000

I had difficulty separating the cabbage leaves…in the end I put the whole thing into the boiling water which softened the leaves making it easier to remove them without too much trouble….what kind of rice do you recommend?

By: Giorgos

Giorgos — Mon, 20 Jun 2022 09:07:03 +0000

Kalimera eprepe na kaneis youtube ego nomizo thelo na se pantrefto na mou ftiaheis dolmades kai na pigenoume Ellada kathe kalokeri.

By: Eli K. Giannopoulos

Eli K. Giannopoulos — Thu, 14 Oct 2021 09:36:51 +0000

In reply to Mary. Its plain old green cabbage, nothing too fancy :)

By: Mary

Mary — Wed, 06 Oct 2021 19:43:21 +0000

I would like to try this. Nice to find authentic Greek recipes. However, I am puzzled as for which cabbage to choose from. There are so many choices in our country and no picture of your cabbage in the recipe. White, green, red, kale, pointed, oxheart, Chinese, paksoi, what is the best choice?

By: Paula Geivelis

Paula Geivelis — Sun, 26 Sep 2021 16:47:12 +0000

OK…..WOW!!! the recipe is perfect! It is always tempting to add things like garlic etc…and yes that may be tasty, however, this is a Greek dish and when you add or change ingredients you take the Greek out of it. I also just watched a video of an Italian Grandma making Italian Stuffed Cabbage. It also sounded delicious but it had different ingredients that made it Italian. This is a fabulous recipe and it’s going into my permanent recipe file. Thanks Eli…..you will be my 1st go to for different Greek recipes.
p.s. my husbands first gift to me was the book “The Greek Cookbook” by Sophia Skoura….HAHA!

By: Paula Geivelis

Paula Geivelis — Sat, 25 Sep 2021 19:36:16 +0000

OK Eli…..i’m Danish American and I married a Greek from Athens(yes..a city boy)who came here when he was 18yrs old. His mom makes the most INCREDIBLE lahanodolmades!!!! Like I could cry at the thought of how fabulous they are!! She sautes the onion, meat, rice . I just can’t believe that the meat is cooked before getting wrapped in the leaf? Seems like you’d lose all that flavor…..so I’m trying your version. I’ve tried to make them before and they were close to hers but I feel as though all of our ingredients bought here are just different…they don’t have that rich warm flavor. Well…..here goes. I’ll tell you how it goes after!

By: Jeff

Jeff — Tue, 29 Dec 2020 04:04:00 +0000

In reply to Eli K. Giannopoulos. I made a couple of changes, but turned out fantastic. Used ground turkey, rest of the stuffing the same. Sprayed Pyrex dish with olive oil, laid out the rolls, poured about 3/4 cup of chicken broth, covered and baked for 60 minutes on top rack at 400 degrees. Doubled the amount of sauce and used half and half instead of milk. After baking, basted the stock out of the dish, whisked it into the sauce, ladled it over rolls and put it back in the oven for 5 minutes. I have my wife and 2 15 year old twin girls. They loved it. Thank you.