Ingredients
Ingredients: Cabbage, water, salt, white vinegar, acidifying agents: acetic acid, citric acid, lactic acid, solidifying agent: E509, preservatives: E202, E211, antioxidant: ascorbic acid.
Combinations – usage suggestions
• Use the pickled cabbage leaves as a base to make delicious vegetable salads.
• Make cabbage rolls, the well-known lachanodolmades, by filling them with your favorite ingredients such as minced meat, rice, vegetables or seafood.
• Use the pickled cabbage leaves to wrap and grill pieces of meat or fish, creating a delicious “wrap”.
• Add them to soups to give them a healthy rich taste and texture.
• Cook the pickled cabbage leaves to prepare the traditional dish of Kozani, giaprakia.
• Use them to make the filling for crepes or pies by adding them to a mixture of eggs, cheese and vegetables.
Recipe: Cabbage rolls with pickled cabbage
Ingredients
For the cabbage rolls
• 16-18 leaves of Pitenis cabbage
• ½ kilo of minced pork
• 1 cup of brown rice
• A small bunch of dill
• A small bunch of parsley
• 3-4 spring onions, finely chopped
• 1 grated carrot
• ½ cup of olive oil
For the egg-lemon sauce
• 70 g butter
• 2 tablespoons of flour
• 500ml broth left in the pot after boiling
• 1 squeezed lemon
Preparation
Mix all the ingredients in a bowl Rinse the cabbage leaves well. Wrap the filling with the cabbage leaves. Cover the bottom of the pot with cabbage leaves and place the cabbage rolls in layers. Cover with a plate, add oil and water (to cover the cabbage rolls) and boil for about 45 minutes over medium heat. For the egg-lemon sauce, whisk the egg whites and yolks separately in a dish. Melt the butter in a small saucepan, add the flour and stir constantly. Add the broth and lemon juice and continue to stir until it thickens.
