Lachanosarmades (Cabbage rolls filled with minced meat and rice) with fresh butter OLYMPOS

60
salty salty
INGREDIENTS
  • 1 medium white cabbage
  • 1 onion
  • Cow butter OLYMPOS
  • Water
  • ½ kg minced meat
  • 1 cup of all-purpose rice
  • 2 tbsp. melted butter OLYMPOS
  • Red pepper
  • Salt
  • Oregano
  • Optional OLYMPOS feta cheese for serving
PRODUCT
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Cow butter
Cow butter
METHOD
  1. In a large saucepan, add water up to the midst and add the cabbage to get slightly scalded.
  2. Cut the leaves one by one from the base and put them in a strainer to remove excess fluids.
  3. In a pan, sauté the onion with cow butter and half a kilo of minced meat.
  4. Then add salt, oregano, red pepper, a cup of all-purpose rice and mix.
  5. Take the cabbage leaves one by one, put some mince filling, close the two edges and wrap the pastry sheet as a roll.
  6. When finished, put them in a pot on the base of which you have laid a cabbage leaf.
  7. Add two glasses of water and two tablespoons of melted butter.
  8. Cover the cabbage rolls with a large dish to prevent them from opening when boiling.
  9. Boil for about 1 hour on medium heat.
  10. Pour a spoonful of melted butter with a little red pepper and pour it over before serving it.
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