Lahanodolmades’ We set about making a #takemytogreece evening for a beautiful Grecian...' />
If you like Dolmades, you’re likely to enjoy Lahanodolmades’
We set about making a #takemytogreece evening for a beautiful Grecian inspired dinner event with a number of guests. We went about re-arranging and removing furniture to create a rustic Grecian theme about the dining area – from framed photos in baby blue from the Greek Islands, Anemone flowers as the table center piece, to having baskets of fresh lemons and olive branches scattered ornamentally.. to menus in Greek and food inspired by traditional Greek culture. It was our very own ‘instant restaurant’, from the theme right down to the pressure to have everything ready in a timely fashion. First up – we needed to make the ‘Lahanodolmades’ – a vegetarian cabbage roll version. WELL. We made our Greek inspired cabbage rolls, with cabbage leaves – because it’s not like you can just stroll into the green grocer or the supermarket and buy fresh vine leaves.. noo, you can’t (at least not where we are). It took almost a week to discover and I will forever regret the stupidity – a true face palm moment. We have copious grape vines along our back boundary fence, and as we were pruning and composting almost that week later, it dawned on me – I could have used the vine leaves for our dinner at the weekend.
So, following that idiocy, who would have thought a big plate of cabbage rolls would be a hit when hosting guests? We did… and we do! They’re a great “make ahead”, make little mess and won’t leave your guests hungry.
|3 medium savoy cabbages|
|3 C brown rice|
|2 large lemons (rind and juice)|
|1 bunch fresh parsley, roughly chopped|
|½ tsp. chilli powder|
|Salt & pepper to taste|
|1 garlic clove|
|½ cup raw pine nut (optional for nut-free)|