Yemista Me Lahano (Stuffed Cabbage Leaves)
Submitted by lynette222
Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.
YIELD
6 servingsPREP
60 minCOOK
90 minREADY
150 minEvery grandmother in Greece has her own version of yemista, and this cabbage-wrapped beauty is pure Sunday dinner material.
Seasoned ground beef (or lamb, your call) gets mixed with short-grain rice, fresh herbs, and just enough cinnamon to give it that unmistakably Greek warmth. Each roll simmers gently for an hour and a half until the cabbage turns silky and the filling is cooked through.
But the real star here? The avgolemono sauce. Whipped eggs and fresh lemon juice create a velvety, tart drizzle that ties the whole dish together. Serve these alongside a pile of buttery mashed potatoes and you’ve got a meal worth writing home about.
Chef Tips
- Blanch the cabbage leaves just until pliable. Overcooked leaves tear easily when you try to roll them.
- Pack the rolls tightly, seam side down, so they hold their shape during the long simmer. An inverted plate on top keeps them from unraveling.
- Never let the avgolemono sauce boil after adding the eggs. Keep the heat low and stir constantly, or the eggs will scramble instead of forming a smooth, creamy sauce.
- Grape vine leaves make a great substitute. You’ll need about 40 since they hold less filling than cabbage.
Ingredients
Directions
Gently fry onion in oil until soft.
Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper.
Divide into 24 portions.
Blanch cabbage leaves in boiling, salted water for 5 minutes until softened.
Drain and cut out thick centre of larger leaves (very large leaves may be cut in half).
Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll.
Repeat with remaining ingredients.
Place rolls close together, seam sides down, in a deep pan lined with trimmings from cabbage leaves.
Add stock or water, butter, salt and pepper to taste.
Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1½ hours.
When cooked, drain off stock carefully into a small saucepan.
Reduce to 1 1½ cups over heat and thicken with cornflour mixed to a paste with a little cold water.
Let it boil 1 minute.
Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock.
Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil.
Arrange rolls on a heated serving dish and spoon some of the sauce over them.
Garnish with chopped dill or parsley and serve remaining sauce separately.
Serve with mashed potatoes.
Note: Grape vine leaves may be used instead of cabbage - about 40 will be required since they take less filling.
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