Episode 2 - Lahanontolmades (Stuffed Cabbage Rolls)Ingredients

1 large soft cabbage

500g of beef/pork mince (or mixed)

2 spring onions

1 onion

Chopped parsley

3tbsp olive oil

Salt, pepper, garlic powder and chili flakes

1 cup of rice

For the Sauce

2 tbsp fresh butter

3 tbsp flour

1 lemon

1 cup of milk

1 yolk

Salt, pepper and paprika for seasoning

Method

Remove the hard part of the cabbage (heart).

Put the cabbage in a pot with water and boil for 5-10 minutes until the leaves are tender and begin to open.

Carefully place the cabbage in a colander and remove the leaves.

In a bowl mix the mince beef, onions, parsley, olive oil, salt, pepper and garlic powder.

Remove the hard stalk part of each leaf, place about a tbsp of the mince mixture at the base of the leaf.

Fold the sides inwards and wrap towards the centre to create a roll.

In a big pot arrange the first leaves you won’t use to cover the base, this will protect the rolls you’ve made.

Place the rolls with the folding facing down, add hot water and olive oil and a plate on top to keep themin place.

When the water starts boiling lower the temperature and boil for 60’

For the Sauce

Melt the butter is a saucepan on low temperature, add the flour slowly and whisk it in.

Add some water from the pot with the rolls, the milk (be sure to warm it first) and keep stirring.

When the sauce is thick and soft, take your egg yolk and in a bowl mix it into some of the white sauce, then add it to the rest of the white sauce.

Remove from the heat and add lemon, salt, pepper and paprika.

 

Serve your Lahanontolmades with the white sauce and some chilli flakes on top.