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.
These are so delicious. I've made them many times, always a hit.
I've made this recipe many times and it has become a family favorite! I frequently skip the ouzo and it is still delicious. For the cabbage, I found that boiling the cabbage and peeling the leaves off was quite awkward, tedious and time-consuming. I now use a different technique: I freeze the whole head of cabbage solid, then defrost it by putting it in a pot with 2 inches of water and steaming it. I pull the cabbage out when the outer layers are thawed, then peel the outer leaves off until I reach the cold layers underneath. Then I put the rest of the head back in the pot to steam some more while I stuff the leaves I've already peeled off. I find this process easier and faster than the boiling method. As an added benefit, freezing and steaming the cabbage really help the leaves become pliable while keeping them strong, so they become perfect wrappers: soft and bendable enough to be rolled and folded, but strong enough that they don't rip or tear.
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