Lahanodolmades (Stuffed Cabbage with Avgolemono)

March 2, 2008 · 18 comments

in beef,dairy-free,greek,healthy

For as much as I enjoy food, I can pick what are probably my two favorite dishes with little hesitation: Greek-style stuffed cabbage with egg-lemon sauce (lahanodolmades avgolemono) and roasted lamb with tomatoes and orzo (arni youvetsi) with lots of grated myzithra. But, I tend to not make these dishes at home and wait for my yiayia to make them when I visit Michigan (she takes requests, of course). Tom is not that crazy about cabbage, so I usually make youvarlakia, which are almost the same thing as the dolmades but without the cabbage. And roasting lamb just doesn’t make much sense when there are only two people in the household. So, unfortunately, I don’t eat my two favorite meals all that often.

But, lucky for me, Tom *will* eat anything. In fact the only thing he doesn’t like is Grape Nuts cereal, which he professes tastes like gravel. He likes almost everything else, and things he feels just sort of “eh” about (like cabbage), he will still eat. And hey, I can always eat the cabbage from his plate if he doesn’t want it (much like I did with my dad’s plate, when I was younger).

I have been majorly craving some lahanodolmades (LA-hah-no-dole-MAH-thes) lately, so I decided to make these. In general “dolmades” refer to stuffed grape leaves whereas “lahanodolmades” are stuffed cabbage (lahana = cabbage). I much, much, much prefer lahanodolmades with avgolemono over the tomato sauce many versions of stuffed cabbage tend to have. Plus, it’s really the only way we made them in my family. These are really easy to make vegetarian by simply removing the meat. Normally I don’t thicken my avgolemono with flour or cornstarch but that’s because generally I am making something more soup-like whereas this is more sauce-like so I do add the cornstarch here.

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