I love Lahanodolmades. I would eat them every day if could. In fact, the only thing keeping me from having them on a regular basis is making them. Fortunately, that is no longer a problem for me. This dish is a Chipotle-meets-dolmades bowl of ground beef, rice and cabbage tastes just like the real deal, but takes less than half the time to make. No more excuses. Lahanodolmades for everyone.
LAZY LAHANODOLMADES (GREEK CABBAGE ROLLS)
1 large yellow onion, diced
1 lb ground beef
2 garlic cloves, minced
1 cube vegetable bouillon (I use Rapunzel)
1 large tomato
3 tbsp tomato paste
1 medium-sized head of cabbage, roughly chopped
1 bunch fresh dill, finely chopped
1/2 c white rice
extra virgin olive oil
salt and pepper, to taste
Greek yogurt or sour cream
Cook onion with a drizzle of olive oil in a medium sized stock pot. Once onion is translucent and beginning to caramelize, add ground beef and brown thoroughly. Add garlic, salt and pepper and cook for another 1-2 minutes.
Cut tomato into quarters and puree in food processor. Add vegetable bouillon, pureed tomato, tomato paste, cabbage and dill to pot. Add approximately 4 cups of water and allow to cook for 10 minutes. Add rice and continue to simmer until rice is cooked (about 20 minutes). Taste and add additional seasoning if needed.
Spoon into bowls and serve with lemon and Greek yogurt or sour cream.