Lahanodolmades

by | Jul 17, 2020 | Keto 30 - Meals with less than 15 g net carbs, Recipe

Lahanodolmades

Cabbage leaves, stuffed with lamb, are a classic main course dish in many Middle-Eastern cuisines, including Greece, where they are called lahanodolmades. Our recipe uses a lamb and faux-rice filling made with cauliflower. The tart, creamy feta cheese is countered by the aromatic spices. They are steamed is an aromatic mixture of tomatoes and licorice-scented Ouzo to create an unforgettable low-carb delicacy.

 

Ingredients

Macronutrients

per serving

Micronutrients

per serving

Step 1
Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Cut out the bottom-core of the cabbage. Then boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel. Continue boiling the cabbage and removing its leaves in layers as they soften until the entire cabbage is cooked, 15 to 20 minutes total. Let the cabbage cool. With a paring knife, remove the hard ribs from the cabbage leaves.
Step 2
Steam the cauliflower florets until they are soft and crumbling. Remove. Once they've cooled, crumble or coarsely chop them to resemble steamed rice. In a large bowl, combine the lamb, onion, egg, feta, crumbled cauliflower, mint, and spice blend.
Step 3

Arrange several cabbage leaves on a work surface so they run lengthwise away from you. Working with one leaf, put about 1-1/2 Tbs. of the lamb mixture on the end closest to you. Fold the long sides in toward the lamb, and then roll away from you to enclose the meat. Put the roll in the pot, seam side down. Repeat with the remaining cabbage and filling, arranging the rolls in a snug single layer (if necessary, add a loosely packed second layer).

Step 4
Coat the bottom of an 8- to 9-quart Dutch oven with the olive oil. Combine the tomatoes, broth, and ouzo in a medium bowl and pour the mixture over the rolls. Bring to a boil over medium heat. Reduce to a gentle simmer, cover, and cook, shaking the pot occasionally so the rolls don’t stick, about 30 minutes.
Notes and Tips

Tips

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