GREEK CABBAGE ROLLS - LAGANODOLMATHES

As the New Year approaches, I can’t resist making a pork and cabbage dish for good luck. I’m not superstitious, but I believe in starting the new year with the best of what the season has to offer. And let’s be honest, this dish is just to die for!

Now, traditionally, the recipe includes rice. Although I can occasionally have rice, I decided to skip it in this paleo version. It’s surprisingly simple, even though it does take some time. So, I recommend making a big batch because this recipe easily doubles for a crowd.

The finishing touch is the Avgolemono Sauce, which you can whip up quickly and serve over the top. Don’t skip this step! The lemony brightness and creaminess from the egg are the perfect way to finish this dish.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Cabbage Rolls - Laganodolmathes

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Ingredients

• 1 large head organic cabbage
• Generous amount of salt for the cabbage water
• 1 pound organic ground pork
• 1 pound grass-fed ground beef (80/20)
• 1 medium yellow onion
• 1 large bunch fresh parsley, large stems removed
• 1 large bunch fresh dill, large stems removed
• 2 Tablespoons salt (I recommend pink Himalayan salt)
• 2 Tablespoons freshly ground pepper
• 2 Tablespoons ground coriander
• 2 Tablespoons olive oil
• 1/2 cup chicken bone broth

Method

1. Remove the core of the cabbage by cutting around it in a square, angling in towards the center, following the growth pattern of the leaves. (The leaves of vegetables in the cabbage family have four leaves that grow in an "X" shape. Cutting the core out in this way allows the leaves to easily release).
2. Place the cabbage in a large pot and add as much water as possible to cover. If it's not completely covered, the leaves will still cook. Add a generous amount of salt and bring to a boil on high heat. Once the water is at a full rolling boil, reduce the heat to a simmer.
3. The leaves will begin to turn bright green, this is the indication that they are ready to remove. They will easily release with kitchen tongs. Let the excess water drip from the leaf, then set aside in a bowl. Continue this process, rolling the cabbage to continue to keep it submerged as much as possible, removing leaves as you go until all leaves are removed. While the leaves are cooling, make the meat mixture.
4. Place the ground pork and ground beef into a mixing bowl.
5. Peel the onion and grate on the large holes of a grater. Squeeze out the excess liquid and add to the meats.
6. Mince the parsley and dill to yield about 1/4 cup each, total 1/2 cup, and add to the meats. Season with the salt, pepper and ground coriander. Mix well to combine the meats thoroughly.
7. Select a baking dish and lightly coat with avocado or olive oil. Line the bottom with the cabbage leaves that are too small to use for rolls.
8. Select one cabbage leaf and lay it flat. Remove the thick vein in the center of the leaf with a knife. Overlap the two sections slightly to close the gap from the vein.
9. Using a portion scoop (my favorite) or a 1/4 cup measure, scoop the meat mixture onto the leaf where the sections come together. Roll the leaf halfway over the meat, fold in the sides and completely roll up. Place into the baking dish. Continue rolling until all of the leaves have been used. If there is any leftover meat, simply roll into meatballs and place around the casserole.
10. Pour the bone broth over the rolls and cover with foil. Bake in a preheated 350ºF oven for 20 to 30 minutes, until the meat is no longer pink inside. (I check them by inserting a small knife into one of the rolls in the center of the baking dish.)

Pro Tip

The rolls can be made in advance and refrigerated, then baked a day or two later, however I don't recommend freezing, as the texture of the leaves can get too soft.

https://livingdelishandnutrish.com/recipe/greek-cabbage-rolls-laganodolmathes

©Tina Wells Luxury Brands, LLC

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