Yield: Yields about 30 rolls
These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long to soften.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent! I followed the recipe exactly and almost didn't as I didn't have any of the liquor and the only bottle the store had was a large but am soooo glad that I went ahead and purchased it as it made the dish and I will be making this again.
Very good. I tried it tonight, since it is more a cool weather dinner. We added mashed potatoes and a salad with ranch dressing. I liked it a lot - only the sauce is rather thin - next time I will do a little less or will finish it in the oven. (uncovered) or I will ask my Mom, how to incorporate flour to thicken it. Since 'Kohlrouladen' are my favorite dish since childhood, yes I am German, it is a little different but very tasty.
This is an amazing recipe. I followed the recipe to a T, and the results were delicious. As dinner started, all you could hear was mmmmmmmmm. Loved it! It definitely will become a regular at our house.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?