CreteTravel.com Newsletter - June 2001

In this issue (No 1):

- the recipe ("Lahanodolmades")
- the Adventures of the CreteTravel.com team: No 1
- the complete newsletter (simple text format)

Stuffed cabbage rolls ("Lahanodolmades") - the Cretan way!

1 head of cabbage, 1 sprig of parsley, thyme and fennel, 1/2 kilo cooked rice, 4 tomatoes, 2 cups of olive oil, 3 onions, salt, pepper

Recipe (serves 4-5 people):
Carefully peel the leaves off the cabbage and cook in boiling water or steam until they become soft and flexible (not too much - they will fall apart!). Let them cool. Cut each leaf in two, removing the stem.
Prepare the stuffing with the rest of the ingredients.
In a saucepan, cook the onion in the olive oil until softened (save 1/2 of olive oil to pour on the rolls). Add the tomatoes, the rice, the herbs, salt and pepper. Simmer for about 8 minutes, stirring occasionally. Let the mixture cool a bit and then put a couple of tablespoons on each leaf, fold in sides and then roll up the leaf to enclose the filling. Place the cabbage rolls seam-side down in a large pot (arrange them in circular layers). Add a little water and 1/2 cup of olive oil and let cook in the oven over medium-low heat for about 1 hour. Reduce the heat to low and leave for 20-30 minutes, adding a little water if needed. Occasionally shake the pot from side to side, so the cabbage leaves don't stick together.

Enjoy!

The Adventures of the CreteTravel.com team: No 1

Getting stuck has its rewards - Click to read