Well, this is our first autopost. Currently, Jane and I are soaring overhead at roughly 40,000 feet. We’re making our way across the Atlantic, Europe bound. We’ll soon be down in the land of writers, poets, Guinness, and Jameson.
It seems like a long time coming. Naturally, I’m writing this post in advance, but the feeling is like I’m already in the air.
We’ve been waiting for this trip for quite some time, having bought our tickets back in April. So for about 6 months, we’ve talked about what we’re going to do 100s of times, changed places, changed hotels, changed countries visited, etc., Everything. Now it’s set and by the time this goes live, we’re on our way.
To commemorate this event, we wanted to share with you a recipe that is very special. It’s a very well known Greek dish, and both Jane and I were shocked that it wasn’t already up on here.
It’s: Stuffed cabbage with avgolemono, or how I know it, Lahanodolmades me avgo (λαχανοντολμαδες με αυγολεμονο).
Like dolmathes, this is a labor of love type dish. It’s not recommended when you’re in a hurry, but rather when you have the time needed to create this special dish. If you’ve never had this before, we think you’re in for a treat.
Rolling Greek Stuffed Cabbage
The basics of this dish are very similar to rolling meat in grape leaves, except we’re using cabbage here. Like the picture above you take about a spoon sized amount of the meat filling and put it at the base. You then fold the left side in, followed by the right. Next, you just roll up tightly, and that’s it! One down.
It really isn’t too bad once you get started. You will notice yourself getting in a rhythm and your mind will wander. I actually like this. It’s a time where I often think of nothing (for a change) and the repetition is almost therapeutic.
You could also bring the whole family in on it. I do this a lot,too. It speeds up the process, gets people involved, and is a great way to spend some quality time talking with family and or friends.
There’s just something about the way the meat absorbs so much flavor, along with the rice as well. The added crunch of pine nuts is our little secret.
Overall, both Jane and I really hope you like this dish. It’s one of our favorites and we’re still both in shock that it didn’t make it on here sooner.
Kenton & Jane