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Greek Meatless Stuffed Cabbage Rolls with Rice (Lahanodolmathes Orphana)

Greek Meatless Stuffed Cabbage Rolls with Rice (Lahanodolmathes Orphana)

The word "orphana" means "orphaned," and in Greek cooking usually means a dish that can be made with meat but in this case is made without. Cabbage is a favorite winter food, and this meatless recipe is delightful and a Lenten favorite, delicious as a main dish or made into small rolls for a side dish, buffet table, or appetizer. Because of the lack of meat, this dish is perfect for Lent or a Daniel Fast.
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Prep Time 45 minutes
Cook Time 30 minutes
Servings: 10
Course: Main Course
Cuisine: Greek
Calories: 316
Ingredients Method Nutrition Notes

Ingredients
  

Stuffing
  • 2 cups rice (preferably long grain)
  • 1 large onion, finely chopped
  • 3 ripe medium tomatoes, finely chopped
  • 1 rounded tablespoon finely chopped fresh mint
  • 2/3 cup finely chopped zucchini or Italian squash
  • 1/2 cup finely chopped fresh parsley
  • 2/3 cup extra virgin olive oil
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons Kosher or sea salt
  • 1 teaspoon cumin
Rolls
  • 30 cabbage leaves (or chard, or Romaine)
  • 2 tablespoons extra virgin olive oil
  • 1 cup water (approximately)
  • juice of 1 lemon (about 4 tablespoons)
  • 1 teaspoon flour

Method
 

Prepare the Stuffing
  1. Thoroughly mix together the onion, rice, tomatoes, squash, mint, parsley, salt, pepper, cumin, and 2/3 cup olive oil in a large bowl. Set aside.
Prepare the Cabbage Leaves
  1. To remove the core of the cabbage, take the cabbage in both hands and hit it onto the countertop hard, stem (base) side down. The core should come out very easily after that. Then stick a large fork into the center so that it looks like a cabbage lollipop.
  2. Bring a large pot of water to a boil. Immerse the cabbage, leaving the fork in. When the outer leaves turn bright green, remove using the fork and remove the softened leaves. Return to the pot and repeat until all the cabbage leaves have been removed.
  3. If using chard or romaine, blanch the leaves in hot water until they soften and turn darker green. Remove thick stems if necessary. To use very large chard leaves, cut in half and fill each half.
Roll and Cook
  1. Line the bottom of a large pot with any torn or unused leaves (and trimmed thick stems) and drizzle with 2 tablespoons of olive oil.
  2. For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up. Don't roll the rolls too tightly!
  3. For small rolls, place 1 teaspoon of filling at one side of the leaf part, fold the leaf up over the filling, fold in the sides, and roll up.
  4. Place the rolls closely together, seam side down, in the pot in as many layers as needed. Cover with a plate that fits over the rolls, turned upside down.
  5. Bring to a full boil over medium heat (it will boil with its own liquid). Add water to cover the rolls. Return to a full boil.
  6. Reduce the heat to low, cover with the plate, and cook for 20 minutes. Test to make sure the rice is fully cooked. Remove the plate.
  7. In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir. Pour into the pot and shake the pot gently to distribute.
  8. Let sit 10 to 20 minutes before serving.

Nutrition

Calories: 316kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 1410mgPotassium: 392mgFiber: 2gSugar: 3gVitamin A: 858IUVitamin C: 34mgCalcium: 92mgIron: 1mg

Notes

In Greek: λαχανοντολμάδες ορφανά, pronounced lah-hah-no-dol-MAH-thes or-fah-NAH.
Don't roll too tightly. The rice will need some room to expand during cooking.
Try them also using chard leaves and Romaine lettuce leaves.
Yield varies: 10-20 depending upon size. Serve warm or at room temperature.

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