Stuffed White Cabbage Leaves – Lahanodolmades

Lahana cabbage thrives mainly in Greece and the Middle East. Since its leaves do not tear during cooking, it is perfect for stuffing, as in this dish.

Place the cabbage leaves in a large saucepan of boiling hot water, blanch for three to four minutes. Drain well, plunge into ice cold water and drain well again. If necessary, remove hard stalks.

Cut about half of the canned tomatoes into very small cubes.

Heat some oil in a saucepan. Add half of the onions and garlic and brown for five to ten minutes. Fold in currants, long grain rice, tomatoes and mint.

Pour the hot clear soup into the saucepan, bring to a boil and simmer gently for fifteen to twenty min until the long grain rice is cooked and has absorbed the clear soup.

Preheat the stove to 180 °C.

Meanwhile, for the tomato sauce, heat the remaining oil in a saucepan, add the remaining onions and brown for five to ten min. Add the tomatoes with the juice and oregano, season strongly with salt and freshly ground pepper. Bring to a boil and simmer on low heat for ten minutes. Cool slightly and mash.

Remove the long-grain rice from the heat, fold in the pine nuts and season vigorously with salt and freshly ground pepper. Spread the filling evenly over the cabbage leaves and roll into parcels. Place them, seam sides down, against each other in a shallow grati

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