Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lahanodolmades with soya. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Lahanodolmades with soya. Not a partcularly easy recipe to make but the result is very tasty! Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed In order to make lahanodolmades you have to buy a large cabbage whose leaves are not very tight but.
Lahanodolmades with soya is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Lahanodolmades with soya is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have lahanodolmades with soya using 14 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lahanodolmades with soya:
- Prepare 1 cup soya mince
- Take 1 cup water
- Prepare 1/2 cup medium-grain rice
- Make ready 2 dry onions, finely chopped
- Make ready 1/2 bunch parsley
- Get 2-3 celery stalks
- Get 1 tbsp soy sauce
- Prepare 1 tbsp corn starch
- Prepare 1/2 cup olive oil
- Make ready the juice of 2 lemons
- Take 2 medium-sized carrots, coarsely grated
- Take 1 medium-sized head of cabbage
- Make ready 1/2 tsp ground nutmeg
- Take vegetable stock (as much as it takes for the food to boil in)
Home / Gluten Free / Greek Cabbage Rolls in Tomato Sauce: Lahanodolmades. Cabbage rolls known as "lahanodolmades" in Greek, are very similar to dolmades. Sub. lamb, turkey, or chicken for the beef for healthier version. The perfect vegetarian dish that can easily be converted into a meat dish with the addition of.
Instructions to make Lahanodolmades with soya:
- Soak the soya mince in water for 30 minutes. If there is any water left, strain it.
- Blanch the cabbage in boiling water, after removing the stem. As it boils, the first leaves open up, those you remove, so that the rest of the leaves get tender. Keep doing this until you run out of leaves.
- Remove the stems of the leaves and place them at the bottom of the pot.
- Sauté the onion using half of the olive oil for 5 minutes.
- Add the rice, parsley, celery stalks, the grated carrot, very little salt and pepper, the nutmeg, the soaked soya mince and finally add the soy sauce.
- Sauté for a few minutes.
- Take the leaves one at a time, place a tbsp of the stuffing in it, fold and roll but not too tight, until you run out of stuffing.
- Place the dolmades in uniform rows in a pot, add the rest of the olive oil, a little salt and pepper more and pour in the vegetable stock so that it covers them.
- Cover them with a plate so that they stay in place.
- Cook over low heat for about 1 hour until they are tender. If necessary, add a little hot water while cooking. It should not be too watery, like a soup.
- Finally, dissolve the corn starch in the lemon and add to the pot. Immediately remove it from heat and shake the pot so that it is evenly distributed then let it cook for a couple of minutes. Remove from heat and serve them hot with a little sauce.
Lahanodolmades are the Greek version of cabbage rolls. The lahanodolmades turned out to be really tasty! The cabbage leaves were juicy and tender. This Greek cabbage roll recipe is a winter classic and is great as an appetizer or party favor. The traditional Greek lahanodolmades are prepared using the best cabbage leaves.
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