There is a lot of preparation that goes into making lahanodolmades, or sarmadakia as we call them in my family. This is a dish you rarely find in a restaurant and this is a dish that I love so much that I wouldn’t want anyone else to cook it for me, in case they got it wrong.
So when my amazing students who had never done this Greek dish ever before made these cabbage leaf dolmades, I was so impressed!
We had to remove the stem carefully to free up the leaves from our six cabbages. This step is quite time consuming along with softening the leaves in simmering water, so the cabbages where prepared and only one was left for everyone to practice on. The hardest thing and most technical bit is rolling the leaves and making them just about right in terms of how tight and loose they’ve got to be. But not only do we have to prepare the cabbage leaves, we also have to make the filling with rice, mince and herbs and spices.
Chopping the herbs finely always causes students to ask how finely, but the question that most of the Greek Cookery Class participants were asking was how to chop without bruising the herbs?
Some might notice here that even though I’m talking about cabbages, you can spot some vine leaves in the cabbage crowd. You’re right! Because we had some extra filling we got out some vine dolma from the freezer. Those little vine leaves originate from Drama, where my grandma picked them last year from her garden and prepared them for me. So without any more cabbage, these came to our rescue as a special extra treat so not to waste the remaining filling.
We also made the famous augolemono sauce based on lots of lemons and eggs, augolemono is found in soups like giouvarlakia and magiritsa but also in frikasse.
And bread and a few more sides.
Sitting down around the table to eat is the most appreciated and fun bit of each Greek Cookery Class. Everyone is getting ready to taste the foods they’ve been cooking and after all the hard work – satisfaction and a full stomach! What is better than that? One thing actually, the class might be over but as everyone leaves they get to bring home a generous doggy bag of the food!
Next class is on 1 June, it will be an all vegan class! That means no animal products! But that does not mean we’re going to be making salads only and eating raw food!
Bookings are as usual via greekcookeryclass(AT)gmail.com
For those of you too lazy to cook and only interested in eating the food, then join our Mousaka special Greek Supper Club this Sunday 29 May.
Full menu and further details here: https://www.facebook.com/event.php?eid=113154532102938