Dolma 101: Grape Leaves Versus Cabbage
From the Arabic, meaning something stuffed, Greek dolma or dolmades/dolmathes (pl.), pronounced dohl-MAH and dohl-MAH-thes, comes in two forms, grape leaf and cabbage. The stuffing ingredients and seasonings vary from region to region in Greece, and in the Middle East they may look like their Greek cousins but it’s the use of local spices, flavorings, and/or fruit/nuts that sets them apart. As in life, it’s what’s on the inside that counts!
Dolmadakia/dolmathakia (ντολμαδάκια), pronounced dohl-mah-THAH-kyah, are small dolmades made with grape leaves (klimatofila) and filled with a ground lamb or beef (or a combination of both)-and-rice stuffing. Dolmadakia made with rice alone are called dolmadakia/dolmathakia gialantzi (ντολμαδάκια γιαλαντζί), pronounced yah-lahnd-ZEE, and, because they’re meatless, can be eaten during Lent or fasting periods (for more on Lenten meals see our blogs on the Greek foods of Lent). Both dolmadakia versions are traditionally served as mezedakia (appetizers) with lemon wedges.
Dolmadakia/dolmathakia (ντολμαδάκια), pronounced dohl-mah-THAH-kyah, are small dolmades made with grape leaves (klimatofila) and filled with a ground lamb or beef (or a combination of both)-and-rice stuffing. Dolmadakia made with rice alone are called dolmadakia/dolmathakia gialantzi (ντολμαδάκια γιαλαντζί), pronounced yah-lahnd-ZEE, and, because they’re meatless, can be eaten during Lent or fasting periods (for more on Lenten meals see our blogs on the Greek foods of Lent). Both dolmadakia versions are traditionally served as mezedakia (appetizers) with lemon wedges.
dolmadakia
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dolmadakia (with meat-and-rice stuffing)
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dolmadakia gialantzi
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Lahanodolmades/Lahanodolmathes (λαχανοντολμάδες) are stuffed cabbage (lahano) leaves filled with a ground lamb or beef (or a combination of both)-and-rice stuffing and are served as an entrée topped with Avgolemono (egg-lemon) sauce.
Lahanodolmades are hearty, delicious, and in many Greek homes are served on Sunday afternoon following church services. This is the Greek version of comfort food at its very best!
Lahanodolmades are hearty, delicious, and in many Greek homes are served on Sunday afternoon following church services. This is the Greek version of comfort food at its very best!
It’s a Wrap & Roll!
No matter how you wrap it, both dolmadakia and lahanodolmades are delicious, but the prep for the grape leaves and cabbage is a bit different. Following are Kukla’s Kouzina insider tips to help you make your dish perfect every time.
Off the Grape Vine
Grape leaves for dolmadakia come brined in a jar and are widely available in Greek, Mediterranean, and specialty markets. Orlando is the most popular brand but grape leaves are available in other brands as well. Look for light-colored leaves, as these will be young and tender. If you have access to grapevines, again, choose the light green younger leaves—they’ll be smaller but you don’t need large leaves for this. May and June are the peak months for picking fresh young leaves. Dolmadakia also come prepared in a can under many labels, but homemade is always better when it comes to texture and taste!
Orlando grape leaves in brine
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Greek Wine Leaves of May in brine
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fresh leaves off the vine
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canned prepared dolmadakia
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Following is the essential preparation that will make your mezedes to die for!
1. Remove the leaves from the jar and carefully unroll them but do not separate. Rinse the leaves under cool water (to remove the brine). Fill a large pot halfway up the sides with water and bring to a boil over medium-high heat. Carefully add the leaves to the boiling water, return it to a boil, and blanch them until they are bright green—this will only take a couple of minutes, so don’t go anywhere! Drain immediately and rinse under cool water. Drain well and transfer to a large plate. Handle the leaves gently to avoid tearing. Do not throw away any damaged leaves—you’ll need them later.
2. When the leaves are cool enough to handle, line the bottom of a large saucepot with a layer of the reserved damaged leaves. This will keep the dolmadakia from touching the bottom of the pot and burning.
3. Working with one leaf at a time, snip off and discard the tough stem extending from the leaf.
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Stuff it!
Arrange the leaf, shiny side down (vein side up), on your work surface and place 1 teaspoon of filling on the stem end of the leaf (a). Fold the leaf end closest to you over the filling, covering the filling completely (b). Fold in the sides (c), then roll to the end of the leaf (d). Place the roll, seam side down, in your prepared pot (e).
(a)
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(b)
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(c)
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(d)
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(e)
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Cook it right!
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As you fill the pot, make sure the dolmadakia are placed neatly and snuggly against each other in each layer so they don’t move when cooking. When the pot is full, follow your recipe for the amount of broth and any flavorings to add.
Cover the top of the dolmadakia in the pot with an inverted heatproof shallow bowl. The bowl should be small enough to not touch the sides of the pot but large enough that it covers the dolmadakia. The bowl will keep the dolmadakia from rising to the top of the pot and unraveling while cooking, and will ensure that they cook properly. Follow your recipe for the remaining cooking directions. |
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Once cooked, dolmadakia can be served warm or at room temperature with lemon slices, though some people enjoy them cold. Your tummy, your choice!
Dolmadakia are typically served with feta, kalamata olives, and assorted dips. For a meze party, pair with ouzo, Ageri (Αγέρι) semi-dry white wine or Rosé Nico Lazaridi.
Dolmadakia are typically served with feta, kalamata olives, and assorted dips. For a meze party, pair with ouzo, Ageri (Αγέρι) semi-dry white wine or Rosé Nico Lazaridi.
Cabbage-Patch
In Greece, the best cabbage is picked after the first frost, making it the perfect winter meal. Lahanodolmades are rolled in a similar manner as the grape leaves above but the cabbage requires a little more prep before rolling. Here’s the best way to do it.
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1. First, use light green cabbage (left), not Savoy (right). Though Savoy is prettier, it doesn’t cook up as buttery as the more common green variety, and buttery-tender makes these beauties rock!
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2. Core the cabbage and discard the outer leaves (a). Place the cabbage, cored side down, in a large pot (b) and fill with enough cold water to cover. Bring to a boil and continue to boil until the leaves are bright green and can be easily separated—this should take about 10 to 15 minutes after the water comes to a boil. Drain and rinse the cabbage under cold water, then drain well and let cool. When cool enough to handle, carefully separate the leaves without tearing them, salt each leaf, and stack on your work surface (c)—set aside and reserve any torn or very small leaves to line the bottom of your pot. Let the leaves cool completely.
TIP: This would be a good time to make your filling.
TIP: This would be a good time to make your filling.
(a)
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(b)
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(c)
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3. Line a large stockpot with a layer of the reserved torn or small leaves. Working with one leaf at a time, place the leaf, vein side up and cored end facing you, on your work surface.
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TRIMMING TIP:
If necessary, cut into the leaf’s stem (in a V shape) to remove any remaining thick spine. This will make them easier to roll and easier to eat once they’re cooked. |
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Stuff it!
Place about 1 tablespoon of filling at the tip of the V and fold over the leaf to cover the filling (a). Fold in the sides (b) and continue to roll to the end of the leaf (c). For the leaves that are a little too small, you can overlap two to form a larger leaf before filling. You can also patch up any tears this way. Place the roll, seam side down (d), in your prepared pot.
(a)
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(b)
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(c)
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(d)
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Cook it right!
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As you fill the pot, make sure the dolmades are placed neatly and snuggly against each other in each layer so they don’t move while cooking.
When the pot is full, follow your recipe for the amount of broth and any flavorings to add. Cover the top of the dolmades with an inverted heatproof shallow bowl. The bowl should be small enough to not touch the sides of the pot but large enough that it covers the dolmades. The bowl will keep the dolmades in place while cooking, and will ensure that they cook properly. Follow your recipe for the remaining cooking directions. |
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Lahanodolmades are served hot, topped with Avgolemono sauce, or plain with juices from the pot and lemon.
For the perfect presentation, it's best to arrange the rolls on individual serving plates and then top them with the sauce (don't drown them!). Feel free to garnish with lemon slices, dill, chives, or parsley to add color to your creation. Add a Greek salad and a glass of red Erythros (Ερυθρός) wine to complete the meal!
For the perfect presentation, it's best to arrange the rolls on individual serving plates and then top them with the sauce (don't drown them!). Feel free to garnish with lemon slices, dill, chives, or parsley to add color to your creation. Add a Greek salad and a glass of red Erythros (Ερυθρός) wine to complete the meal!
That’s a wrap for this week’s dolmadakia and lahanodolmades lesson. You’re all set to stuff, wrap & roll...and to cook another Greek dish like a pro!
Two kinds of dolmadakia recipes (with meat and without) are in our Meze cookbook, available on Amazon! Stay tuned for more upcoming how-to Greek foodie blogs.
Two kinds of dolmadakia recipes (with meat and without) are in our Meze cookbook, available on Amazon! Stay tuned for more upcoming how-to Greek foodie blogs.
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Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
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