How To Make Greek Cabbage Rolls | Greek Lahanodolmades Recipe
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- Опубликовано: 21 авг 2024
- These traditional Greek cabbage rolls push all the right buttons!!!! Filled with ground beef, gluten free rice and gorgeous fresh herbs, these Greek dolmades will warm you in and out. They are finished in a traditional Greek avgolemono sauce (lemon & egg) and are sure to please a crowd!!!! Try them today and take your next meal from ordinary to OPA!!!!!
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Hope you all love it!!!!!
Cheers,
Ken
Instagram: ken_panagopoulos
Twitter: @kenpanagopoulos
Facebook: therealkenpanagopoulos
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I made these this tonight and they were delicious. I lined the bottom of the pot with extra cabbage and the lemon flavor in those extra pieces was really good. We also cut open the rolls and poured in extra juice to each roll. Sooooo good!
I learned the mechanics of this dish from a real Greek YAYA, who's ingredients match exactly with Jeff Smith's recipe in The Frugal gourmet cooks three ancient cuisines. According to Yaya, the most important part is after tempering , when you pour the Avgolemono into the pot to combine, you have to give it a long loud kiss so it knows you made it with love and won't curdle! GREAT VIDEO!!!
💞😅💞I just finished making! Now, I’ll let it sit, like you said! Thank you again Ken!
*If you want to cheat on the recipe a lil, instead of tempering the eggs with the broth, (no eggs needed☺️) just whisk a tall can of Campbell’s Cream of Chicken with a can of the broth until smooth, add your lemon and then add to cabbage rolls and do your lil rotation/agitation….I did it your way this time though!💞☺️💞
👍👍👍
Looks amazing
Thanks Dervil.... 🙏🏼🙏🏼🙏🏼
Yummy love it great cook
Ken thank you for a fabulous presentation....your recipe and execution are easy to follow and using your methods, makes it plausible for the average cook not to be intimidated.....
Hey Kosma,
Thank you very much for your kind words!!! Very much appreciated.... 🙏🏼🙏🏼🙏🏼
My Pappou made these when I was a kid, and I was lucky enough to have the recipe passed down to me! I make them around Christmas or New Years, and any time I’m craving them.
Almost exactly how you make them! They are so delicious!!
Thank you for the video recipe!!
Hey Mike! Thanks very much:-)) Keep cooking...
Cheers,
Ken🇨🇦
Thank you so much ! We are just eating them right now . Greetings from the Netherlands. Very nice and while eating them feels like being back in Greece
+Diana Kerseboom Hello Diana & the Netherlands and thank you for your kind words!!! Really glad you enjoyed the recipe and keep cooking🙂🙏🏼👍
Cheers,
Ken🇨🇦
Hi Ken.. Whenever i make these i always come back here for your recipe.. lol lol Its so great!!!! Wishing you well and hope all is well with you and your extended family in Greece.. Love and friendship to you all....
Thank you so much Nancy!!! 🙏🏼🙏🏼🙏🏼
I am Slovak and was taught by my grandma how to make our traditional cabbage roll. Same concept as your version Ken however very different ingredients . We use tomato sauce. I will try your recipe for sure.
I like your style in changing ingredients to everyone so far.
Thanks very much Don!!! 🙏🏼🙏🏼🙏🏼
Thank you for sharing this great recipe!
Thank YOU!!!! 🙏🏼🙏🏼🙏🏼
I'm going to make these on New Year's Day! They look delicious!
Wow Ken, this sounds fabulous and I'll try it with cauliflower rice since I'm on a grain free diet, but love this. ❤️
Thanks Val🙏🏼🙏🏼🙏🏼
bravo ken good job xronia polla happy new year 2020!!! from boston
I’m making this tomorrow - it’s July, but I need some Greek food.
Haha awesome!!!
Good stuff Ken. Where in Canada are you?
You've inspired me to try this by tweaking the recipe a few ways. Instead of water add broth. For vegetarians use cooked chick peas with the rice. Use cauliflower instead of rice. Finely chopped carrot for color. A little tomato. Thicken the sauce with roux. A little cumin. Some turmeric to make the rice a bit yellow...it's all good!
For vegans who don't eat carbs...there's no hope. ; )
Hey Dimi, thank you for your comment!!! 🙏🏼🙏🏼🙏🏼 I’m in Toronto and you can totally play with the recipe to suit your needs and taste. Good luck and let me know how it turns out... 👍💪✌️😌
I'm going to make this for my family this week! I wonder what would be good to serve with it? Thank You! Really enjoyed watching!
Hi Nicholas,
Thank you for your comment and your kind words!!! I always serve this with a green salad of some sort. Lettuce, kale or arugula with a red wine vinaigrette. Good luck and let me know how it turns out👍🙏🏼💪
Cheers,
Ken🇨🇦
Thank you Looks delicious
+Peggy Bradley Thank YOU🙏🏼🙏🏼🙏🏼 It is:-))
Damn it .... Now I'm starving , lol. Waiting for payday. I am so going to make these.
Haha Thank you for your comment and good for you!!! It will be worth it... 👍❤️🙏🏼✌️
Hey, cooked this rolls now for the 3rd time. Getting everytime better. Any tips for the sauce?
I just watched this again. At the end you say to wait about 5 to 10 minutes before you eat them.
Yeah... that doesn’t happen at our house. Haha!!! 😂
I need to make another batch SOON!!!
Haha I hear ya Mike...
I love your recipes and demeanor, and have used many with great success, Christmas I made you Melomakarona, They were some of the best ones I ever made. And i am sure this one is good, but I seem to have missed the proportion of meat to rice.
Thanks very much Steve!!! 🙏🏼🙏🏼🙏🏼 Usually I do about 2 cups of rice per pound of meat.
U can freeze the head of cabbage,then thraw it,the leaves will come right off by hand easily!!
GOOD JOB thank you...
+Joseph Paaccio Thank you and good luck!!!!!
Cheers,
Ken🇨🇦
I missed thos part perhaps... but if you put water in the bowl, doesnt everything unravel? The cabbage wraps with the mixture inside?
It won’t unravel if you put a plate over them while they are cooking….
Thanks a lot
+Haya Abdallah Thank you!!!! 🙏🏼🙏🏼🙏🏼
Ok Ken... Coming back to your video for a question.
I'll be making a batch of these on Saturday for company. What would you suggest as a side dish to compliment these, if any?
Hey Mike, thanks for your question. Truth is, there really is no side for this. It’s a dish that stands up on its own with maybe just some feta and fresh crusty bread....
@@KensGreekTable
Thanks, Ken! That sounds perfect. We'll get some feta, drizzle it with some nice olive oil and pinch some oregano on it! We'll slice up a couple tomatoes, too in case people are in the mood to pick at them.
Making me hungry already! 👍😀
Haha great idea Mike... sounds like a plan. Let me know how it goes over.
Ken can this recipe be steamed on a steam tray in a very large double boiler on the gas stove or in the 8 qt. electric pressure cooker?
The pressure cooker will work but the steamer thing not so much. The trick to this dish is to cook the cabbage rolls in the liquid from the recipe. After which, you add the avgolemono to the remaining liquid. Hope this answers your question:-))
Cheers,
Ken🇨🇦
Ken, regarding the sound, never let the microphone touch your skin (Your throat in this instance). Every time you bend down your head, the microphone touches your vocal cords so to speak.
Hey Jo, thanks for your comment. Indeed you are correct. Still hadn’t quite figured out the sound thing at the time I shot this vid:-)) Sorry about the sound quality...
also for the vetetarian, could you use Eggplant instead of meat with the rice? and would you change the seasoning with the dill?
Sure you could but then it wouldn’t be the same dish LOL
Hi Ken Just came back to check on this recipe i can not find the card with your recipe on it lol lol Just wanted to tell you that something is wrong with your sound on this video It is blurring out at times Hope you are enjoying your Summer in Ontario My friends in Montreal tell me its nice there now with the International Festival du Jazz...In my younger years we never ever missed that.. lol If you are in Greece then enjoy your visit with family....Its Canada Day today so Happy Canada Day to you and your family...
We, Syrians add cumin, garlic and saffron to meat instead of dill and parsley. Thanks
Hey Sami, thank you for your comment! You are absolutely correct and it tastes just as delicious.... 👍✌️❤️💪
You get scrambled eggs when you break them with a whisk, not when you heat them.
Actually you won’t if you temper the whisked eggs and don’t heat them too quickly.
Could you use Lamb instead of beef?? I like lamb better than beef...
Absolutely! Lamb will work too... Good luck!!!
Sori i done space inggris
Rice has a hard shell before cooking?
It does but in this recipe the rice cooks more than enough time to be perfectly done.... nothing worse than al dente rice!!! LOL
I'm doing cabbage rolls on the grill on Friday.
Don Swietlik if you’re not going to use any cooking liquid for the rice, pre-cook your rice...
What is your Name ‘Ken’ in Greek???
Kiriako (Κυριάκο) with a K.... LOL
@@KensGreekTable Thanks for your reply. I was curious as my son-in-law who is NG (Non Greek), “ξενος¨ is named Ken.
Haha what can you do??? They’re everywhere....
Excessive liguid causes things to flout .
Very true... which is why there is a measured amount of liquid in this recipe and a plate is used to weigh down the cabbage rolls....
Ugh!! The muffled mic!!! Still,thanks for the great video!
I know, I know.... sorry!!!!! LOL I get this a lot with this video....
Ken Panagopoulos HaHa! But,what a great video. I’m making these ASAP!
Thank YOU Melissa:-)) Good luck and let me know how they turn out...
Cheers,
Ken🇨🇦
Ken Panagopoulos I sure will!
👍🙏🏼✌️💪
check the sound before posting ur videos. its horrible sound!
Vegetarian? Lol Hahahaha 😜😎 beef is best with stuff cabbage/grape leaves.
Ken something is wrong with the sound of this video and it is painful to listen too.
Please fix it soon, and efharesto polie:).
+ravenblackhawke Thank you:-))
You're very welcome Ken:):):).