Dimitra I am so proud of you for bringing the Greek traditional dishes to the Greek community and especially to the second and third generation. You make it hard for us to forget who we are and where we come from!!!
You inspire me. I'm older than you (54) but since 1984, my high school friend Andy Skoundrianos's Yaya has always cooked for me. Greek Easter, Thanksgiving and Christmas.. Wonderful salads, Greek snacks, kalamata olives, figs, dates, etc. Andy's Mom (Maria) even taught me the basics of the Greek lifestyle and traditions and how to speak enough Greek to get through Kapcia, the farm they own in Greece which they recently sold after having it for generations. Andy's Father is a cook, and makes traditional dishes too. Love your channel, and we ( I ) love it when you eat. A chef that eats their own food proves it's awesome. Merry Christmas- and see you on the next video!! Ef-ga-es- tow (I know I'm spelling that wrong but I can't type in Greek lol )
You do not have to boil the cabbage. Remove the core and outer leaves. Wrap the head of cabbage in foil or plastic and place it in the freezer. Keep frozen until ready to use. Defrost the cabbage completely. The leaves will have softened and will be easy to separate.
Yummy 😋 I make grape leaf roll I learned from my mother n law 26 years ago, along with many of her recipes. In the dalma I use many different veggies ie... onions, cabbage, greens, tomatoes. I learned how to make my pita bread from you Dimitra, thank you. It turns out great every time.
These cabbage rolls are wonderful and I would say its one good way of having cabbage. Its been some time I have not made them and will try your Greek version. Thanks for sharing, cheers.
This is why I keep watching your videos. You cook with love. Nobody should ever cook when there's no love for it. It will most likely burn, overcook, not taste good so cook with love or send someone else in the kitchen to make sandwiches or something.
You can avoid boiling your cabbage but requiring it and then throwing it in the freezer for 4 to 5 days or more the night before you want to make it take it out and the next morning you’re going to have Perfect with the cabbage that you could roll easily and avoid the boiling of the cabbage this way it also keeps the color much nicer
Dimitra...thank you for sharing this recipe. I love that its vegetarian fir my recently turned vegetarian grand-daughter.....hard to cook for her these days and you offer quite a few vegetarian options on your channel 😀. Also, could you please give me the measurements of your cutting board? I love how Karen it is. Wishing you and your family a very MERRY CHRISTMAS and a better, safer and healthier 2021.
I add minced beef to my filling and make my avgolemono (creamy white lemony sauce)by adding garlic blend it all together and add it to my cabbage rolls pot needs to have cooled down though...🍽😋 Don't forget salt and pepper. ❤🍷
TY sweet Dimitroula mou! Sometimes I get the purple cabbage at the pantry where I live. If I do get the purple cabbage, I use it Stay safe! Happy Holidays!
Dimetra, Love this but as a vegetarian as opposed to vegan I added your lemon sauce with egg yolk I also added mushroom duxelle and chick peas and used Chard leaves instead of cabbage loved it and the lemon sauce was the cherry on the cake
HI Dimitra, there must have been a run on fresh dill over Memorial Day, took me 2 days to find a bunch to make this vegetarian stuffed cabbage. But here's the REAL recipe I want...can you explain how you can make all these incredible dishes and still look like a Greek model? Do you eat? (just kidding...you and your recipes are beautiful) Thank you!!
Dimitra, sorry to comment 2 days in a row, but this recipe calls for a big Brava! I made it today, even though its a hot day in June as my intention was to enjoy it cold or room temp. Added lemon rind as well as juice to rice filling & had some filling left after filling the cabbage leaves, so stuffed some cored tomatoes, indeed cabbage ain't what it used to be:-) Simply delicious, thanks again so much. A recipe to treasure.
Thank you for your recipe, Dimitra! I want to make it today. Our neighbor gave us homegrown cabbage. Is there a substitute for corn starch? I prefer not to use it in my cooking. Thank you!
Very nice,awesome, this is one of my favorite recipes together with stuffed grape leaves, my wife doesn't like egg yolks so now problem solved with the cornstarch, can you put flour or it's going to be lumpy?thanks(efxaristo)anyway, happy holidays!
I know that Extra virgin olive oils are for drizzling but not for cooking on high heat. So when you use olive oil, is it cooking olive oil? Where do you buy it in the USA?
Dimitra...... where is the "kyma" (The ground beef)???? I've eaten plain Dolmades (vine leaves) with no meat. Especially during the lent period. But I've never seen or tried Lahanodolmades with no meat. This would be like drinking "decafeinated" coffee. Or non alcoholic wine. You don't mind if I add meat in the mixture, would you?
Dimitra is it possible to cook them in a Vegetable Broth then ad the Lemon and Corn Starch to thicken it? I totally understand the water in these but i would think the Vegetable Broth would add flavor to the Lemon which also will be adjusted for taste.. My son the Vegan will love these lol I will try the Tomato sauce one also in time..
Add the 3 egg yolks to the lemon sauce. Temper the sauce with some of the hot liquid and then pour it into the pot. That will give you the creaminess you are looking for.
@@marykoufalis7666 in my experience when Greeks )and Italians) are dressed all in black, plus the dutch oven was black too, someone has passed on. Wasn't trying to be funny, just asking because I care.
@@margaretstokely9016 yes, that is our tradition. However, just wondering if you are a new fan here as Dinitra has worn all black in numerous videos. Wearing all black in not exclusively reserved for mourning. Plus, the way it was asked seemed quite abrupt.
Dimitra I am so proud of you for bringing the Greek traditional dishes to the Greek community and especially to the second and third generation. You make it hard for us to forget who we are and where we come from!!!
Wow absolutely delicious iam proud to be Greek e I love your cooking e you Dimitra
PAnta, A3ia ❤👍🇬🇷🇬🇷🇬🇷
Cruelty free and delicious!! Perfection! 🥰😍💚💙💛
Thank you for the vegan recipe. Looks delicious! I'm definitely going to make these
You inspire me. I'm older than you (54) but since 1984, my high school friend Andy Skoundrianos's Yaya has always cooked for me. Greek Easter, Thanksgiving and Christmas.. Wonderful salads, Greek snacks, kalamata olives, figs, dates, etc. Andy's Mom (Maria) even taught me the basics of the Greek lifestyle and traditions and how to speak enough Greek to get through Kapcia, the farm they own in Greece which they recently sold after having it for generations. Andy's Father is a cook, and makes traditional dishes too. Love your channel, and we ( I ) love it when you eat. A chef that eats their own food proves it's awesome. Merry Christmas- and see you on the next video!! Ef-ga-es- tow (I know I'm spelling that wrong but I can't type in Greek lol )
Thanks so much for being here!!!
My kind of cooking / woman thank you love this show .
Glad you enjoy it!
Omg I’ve made this twice now and it’s so amazing!!!!! Delicious!!!!
You do not have to boil the cabbage. Remove the core and outer leaves. Wrap the head of cabbage in foil or plastic and place it in the freezer. Keep frozen until ready to use. Defrost the cabbage completely. The leaves will have softened and will be easy to separate.
Yummy 😋 I make grape leaf roll I learned from my mother n law 26 years ago, along with many of her recipes. In the dalma I use many different veggies ie... onions, cabbage, greens, tomatoes. I learned how to make my pita bread from you Dimitra, thank you. It turns out great every time.
Wonderful recipe! Thank you for posting, I'll definitely try these,😋
Made this ! Fantastic!
These cabbage rolls are wonderful and I would say its one good way of having cabbage. Its been some time I have not made them and will try your Greek version. Thanks for sharing, cheers.
WOW! My Mother used to make these when I was a kid...I grew up on many of your recipes. Υγεία σας!
Yes! This is one of my favorite dishes that my mom makes for me every time I visit. Comfort food 💙
Excellent! Thank you so much! I love how good your explanations are! 🤗 And χρόνια πολλά και καλή χρονιά! 🤗
This is why I keep watching your videos. You cook with love. Nobody should ever cook when there's no love for it. It will most likely burn, overcook, not taste good so cook with love or send someone else in the kitchen to make sandwiches or something.
I am doing veganuary for the firs time. Will be making these tonight, thank you for the recipe.
Merry Christmastime 🎄💕
Thank you. Nice recipe.
I love cabbage & Basmati rice. Perfect duo. Will have to try! TY
This looks so good.
Can't wait to try this!!! I curious, around the 2 min mark you can hear someone say "oh my god" lol 😸 Merry Christmas. Love everything you create ❤️
J'adore ce plat !!! Magnifique un grand pouce bleu.
Bonjour par Montreal. Joyeux Noel. 🎅🎅🌲🌲❄❄
Merci! Joyeux Noel!
Looks delicious as always!!!!🥰🥰🥰🥰🥰🥰🥰
You can avoid boiling your cabbage but requiring it and then throwing it in the freezer for 4 to 5 days or more the night before you want to make it take it out and the next morning you’re going to have Perfect with the cabbage that you could roll easily and avoid the boiling of the cabbage this way it also keeps the color much nicer
Thanks for sharing 👍
Dimitra...thank you for sharing this recipe. I love that its vegetarian fir my recently turned vegetarian grand-daughter.....hard to cook for her these days and you offer quite a few vegetarian options on your channel 😀. Also, could you please give me the measurements of your cutting board? I love how Karen it is. Wishing you and your family a very MERRY CHRISTMAS and a better, safer and healthier 2021.
Christmas!! Here's the link (affiliate Amazon) to my cutting board: amzn.to/3pkVRH3
I add minced beef to my filling and make my avgolemono (creamy white lemony sauce)by adding garlic blend it all together and add it to my cabbage rolls pot needs to have cooled down though...🍽😋
Don't forget salt and pepper. ❤🍷
This is a famous turkish dish, lahana dolmasi. Very tasty.
Greek*
After removing the core, I remove the leaves one by one and then I blanche them. So much easier and safe. No scalding water to worry about.
That's a great idea :)
MERRY CHRISTMAS!!!...GOD bless you and your Family🌲❤🌲
I’m going to try this with cauliflower rice.
Can’t wait to make that
Ima use quinoa or cauli flower rice like i did with dolmades
I would try making it with the lemon sauce.
Merry Christmas 🎄🎄🎄❄️❄️❄️❄️❄️❄️🥰🥰🥰🥰🥰❤️❤️❤️❤️❤️
TY sweet Dimitroula mou! Sometimes I get the purple cabbage at the pantry where I live. If I do get the purple cabbage, I use it Stay safe! Happy Holidays!
Thank you, Tanya! Happy Holidays to you as well :)
That looks delicious. What can I use to substitute if I don't have corn starch. Thank you.
Super 😋👏
Dimetra, Love this but as a vegetarian as opposed to vegan I added your lemon sauce with egg yolk I also added mushroom duxelle and chick peas and used Chard leaves instead of cabbage loved it and the lemon sauce was the cherry on the cake
HI Dimitra, there must have been a run on fresh dill over Memorial Day, took me 2 days to find a bunch to make this vegetarian stuffed cabbage. But here's the REAL recipe I want...can you explain how you can make all these incredible dishes and still look like a Greek model? Do you eat? (just kidding...you and your recipes are beautiful) Thank you!!
Dimitra, sorry to comment 2 days in a row, but this recipe calls for a big Brava! I made it today, even though its a hot day in June as my intention was to enjoy it cold or room temp. Added lemon rind as well as juice to rice filling & had some filling left after filling the cabbage leaves, so stuffed some cored tomatoes, indeed cabbage ain't what it used to be:-) Simply delicious, thanks again so much. A recipe to treasure.
Тhanks for the Lenten recipe
You're welcome! Enjoy!!
Lahanodolmades!!!!
Yum!
Thank you for your recipe, Dimitra! I want to make it today. Our neighbor gave us homegrown cabbage. Is there a substitute for corn starch? I prefer not to use it in my cooking. Thank you!
All i can hear is "no meat"? "What do you mean you dont eat no meat" from my big fat greek wedding lollllll
Very nice,awesome, this is one of my favorite recipes together with stuffed grape leaves, my wife doesn't like egg yolks so now problem solved with the cornstarch, can you put flour or it's going to be lumpy?thanks(efxaristo)anyway, happy holidays!
I know that Extra virgin olive oils are for drizzling but not for cooking on high heat. So when you use olive oil, is it cooking olive oil? Where do you buy it in the USA?
Dimitra...... where is the "kyma" (The ground beef)????
I've eaten plain Dolmades (vine leaves) with no meat. Especially during the lent period. But I've never seen or tried Lahanodolmades with no meat. This would be like drinking "decafeinated" coffee. Or non alcoholic wine.
You don't mind if I add meat in the mixture, would you?
Dimitra is it possible to cook them in a Vegetable Broth then ad the Lemon and Corn Starch to thicken it? I totally understand the water in these but i would think the Vegetable Broth would add flavor to the Lemon which also will be adjusted for taste.. My son the Vegan will love these lol I will try the Tomato sauce one also in time..
Yes, the vegetable broth would be so delicious! Enjoy it and let me know how they turn out :)
Yummy 👍😀💜
I have noticed on all cooking shows that no one washes the herbs ! Do you know how much sand and soil is on it....
Happy new year 🥳
I always wash the herbs and dry them before we begin filming :) Happy New Year!
Can I use quinoa instead of rice? How much water would I need to use in that case?
Sorry, no vegan. Thanks for all you show us. Happy Holidays.
Hi D, where can I find the recipe and the ingredients?
How can we make it more creamy? I love creamy goodness 🤣🤣
Add the 3 egg yolks to the lemon sauce. Temper the sauce with some of the hot liquid and then pour it into the pot. That will give you the creaminess you are looking for.
Yes, Mary is correct :) Add the egg yolks.
can you make these in a crock pot?
Yes, absolutely :)
Who died?
???
@@marykoufalis7666 in my experience when Greeks )and Italians) are dressed all in black, plus the dutch oven was black too, someone has passed on. Wasn't trying to be funny, just asking because I care.
@@margaretstokely9016 yes, that is our tradition. However, just wondering if you are a new fan here as Dinitra has worn all black in numerous videos. Wearing all black in not exclusively reserved for mourning. Plus, the way it was asked seemed quite abrupt.
Thankfully, no one that I know of... Black is a color that i wear often :) Welcome!
That's from Turkish, helooooo
Hi! It’s greek💙🇬🇷
I'm sorry that's from 🇹🇷, 🇹🇷, 🇹🇷!!!!!!
🇹🇷 ♥ Number one!!!!!!! For this cabbage rolls😋
@@hayatimcanada7270 lmao nice try 😭🤣 at the end of the day youre on a Greek video commenting which I find hilarious
You overcooked the cabbage!and rice should be boiled for a few minutes.
I just to live in Greece and I know this dish.
Sorry , but yours is so sloppy.
That’s mean lol if you don’t like it then just don’t comment
@@cp-dd3vs I agree