Post by greg on Feb 5, 2004 21:17:32 GMT -5
Well, in lieu of posting something personal (see open forum, today's date), I offer this recipe:
Lahano Dolmathes (Cabbage Rolls) (Greek Origin)
Combine with filling, later:
1T. olive oil
1 onion, finely chopped
large pinch allspice
1t. ground cumin
large pinch ground nutmeg
2 bay leaves
1 large cabbage
Filling:
1lb. lamb mince (I use 90/10 ground beef sirloin)
1 C. short grain white rice (I use Basmati rice, because it cooks as fast as parboiled rice, and it has a great aroma, and flavor)
4 cloves garlic (I use crushed garlic, from the jar; I’m lazy)
1/3 C. toasted pinenuts
2 T. fresh chopped mint
2T. chopped flat-leaf parsley
1 T. chopped currants (raisins work just as well)
For boiling/baking:
½ C. olive oil
1/3 C. lemon juice
Saute (fry, in Kansas) onion in olive oil until golden brown. Add following dry spices, and sauté until fragrant (?), about two minutes…set aside.
In what is probably the largest pot you can afford, bring an uncertain quantity (enough to steam the leaves off of the cabbage, at least three inches) of water to a boil, add the bay leaves. Remove the tough and dirty outer leaves from the cabbage; cut the bottom 2-3 inches from the core. Boil (steam) the cabbage, removing each layer of leaves, gently, with tongs, or a fork, until you reach the core. Be patient, the leaves need to be intact upon removal! Reserve the water. With scissors, trim a “v” out of the stem end of each leaf, about an inch or two into the leaf…whatever it takes to make the leaf lay flat…<br>
Thoroughly mix onion/spice sauté, and, meat through currant ingredients; this will necessitate kneading in a large bowl. Make sure you wash your hands, first!
Load each cabbage leaf with a tablespoon or so of filling; Experiment! However you like your filling/cabbage ratio…<br>
Roll the leaves around the filling, once, fold the ends in, and finish rolling, into a little doobie. Just like a burrito!
I place the rolled doobies into the roasting pan that came with my oven, (you’re on you own…needs to be large!) and combine the olive oil, lemon juice, and enough reserved cabbage water to come up to the top of the rolls. You don’t want them to boil dry…<br>
The recipe I’m ripping off from a book (more on that later), calls for simmering
on top of the stove for 75 minutes…I prefer to cover them with foil, and put in a 225 degree oven, for the same time…I do this because of the pots and pans I own, and I’m sure you can be just as resourceful, and adjust accordingly!
I can’t tell you how to serve these…I end up eating them out of the pan, kinda like a hot dog….I’d bet they would be good with a couple of drops of Tabasco on top!
This recipe is time consuming, and somewhat labor-intense…don’t rush it, it’s NOT a casserole! But VERY worth the effort! I hope you like it.
Lahano Dolmathes (Cabbage Rolls) (Greek Origin)
Combine with filling, later:
1T. olive oil
1 onion, finely chopped
large pinch allspice
1t. ground cumin
large pinch ground nutmeg
2 bay leaves
1 large cabbage
Filling:
1lb. lamb mince (I use 90/10 ground beef sirloin)
1 C. short grain white rice (I use Basmati rice, because it cooks as fast as parboiled rice, and it has a great aroma, and flavor)
4 cloves garlic (I use crushed garlic, from the jar; I’m lazy)
1/3 C. toasted pinenuts
2 T. fresh chopped mint
2T. chopped flat-leaf parsley
1 T. chopped currants (raisins work just as well)
For boiling/baking:
½ C. olive oil
1/3 C. lemon juice
Saute (fry, in Kansas) onion in olive oil until golden brown. Add following dry spices, and sauté until fragrant (?), about two minutes…set aside.
In what is probably the largest pot you can afford, bring an uncertain quantity (enough to steam the leaves off of the cabbage, at least three inches) of water to a boil, add the bay leaves. Remove the tough and dirty outer leaves from the cabbage; cut the bottom 2-3 inches from the core. Boil (steam) the cabbage, removing each layer of leaves, gently, with tongs, or a fork, until you reach the core. Be patient, the leaves need to be intact upon removal! Reserve the water. With scissors, trim a “v” out of the stem end of each leaf, about an inch or two into the leaf…whatever it takes to make the leaf lay flat…<br>
Thoroughly mix onion/spice sauté, and, meat through currant ingredients; this will necessitate kneading in a large bowl. Make sure you wash your hands, first!
Load each cabbage leaf with a tablespoon or so of filling; Experiment! However you like your filling/cabbage ratio…<br>
Roll the leaves around the filling, once, fold the ends in, and finish rolling, into a little doobie. Just like a burrito!
I place the rolled doobies into the roasting pan that came with my oven, (you’re on you own…needs to be large!) and combine the olive oil, lemon juice, and enough reserved cabbage water to come up to the top of the rolls. You don’t want them to boil dry…<br>
The recipe I’m ripping off from a book (more on that later), calls for simmering
on top of the stove for 75 minutes…I prefer to cover them with foil, and put in a 225 degree oven, for the same time…I do this because of the pots and pans I own, and I’m sure you can be just as resourceful, and adjust accordingly!
I can’t tell you how to serve these…I end up eating them out of the pan, kinda like a hot dog….I’d bet they would be good with a couple of drops of Tabasco on top!
This recipe is time consuming, and somewhat labor-intense…don’t rush it, it’s NOT a casserole! But VERY worth the effort! I hope you like it.