Turkey Lahanodolmades with Easy Lemon Garlic Sauce | Greek Cabbage Rolls Made Simple

Looking for a lighter, easier take on classic Greek cabbage rolls? These Turkey Lahanodolmades are packed with herbed ground turkey, rice, and lemon zest, then simmered to perfection and finished with a rich, creamy lemon garlic sauce — no eggs, no fuss.
– 1 lb Ground Turkey Breast
– 1/2 Cup White Rice
– 1 Onion
– 1 Clove Garlic
– Zest of 1 lemon
– 2 Tablespoons Lemon Juice
– 2 tbsp Olive Oil
– 2 tbsp Fresh Dill
– 1 tbsp Fresh Parsely
– 1 tbsp Fresh Mint
– ½ tsp Oregano
– 1 tsp Low Sodium Soy Sauce
– Salt and Black Pepper to Taste

We swapped traditional avgolemono for a foolproof sauce that’s just as comforting and even more versatile. It’s quick, hearty, and packed with flavor.
📌 more great recipes at : https://themechaniccooks.com
👍 Like, comment, and subscribe for more rustic comfort food done right!
#GreekRecipes #Lahanodolmades #CabbageRolls #TurkeyRecipes #ComfortFood #TheMechanicCooks #EasyDinnerIdeas #LemonGarlicSauce

Hello, welcome back to the mechanic cooks. Today we’re taking on a Greek comfort food classic, but with a lighter, easier twist. We’re making turkey laanos domares. Please excuse my bad Greek cabbage rolls stuffed with lemony herbed ground turkey and rice, simmered till tender, and finished with a rich, creamy lemon garlic sauce. It’s cozy, it’s bright, and it’s way easier than it looks. We’ll start with the cabbage. Take one whole green cabbage and slice out the core. Put it in a pot of water covering about 3/4 of it. Bring it to a boil and let it simmer for about 20 minutes till the outer leaves start to peel away. Once it’s cooled enough to handle, gently peel off the leaves one by one and set them aside. We’ll roll with those in a bit. If you haven’t already, subscribe and check out the mechaniccooks.com. There’s a link and the ingredients list in the description. Now, for the filling, this is where we build that bold herbforward flavor. In a large bowl, combine one lb of ground turkey breast, one small grated onion, one garlic clove, finely grated, a tablespoon each, of dill, parsley, and mint. for that bright aromatic Greek base and a big pinch of salt and black pepper. Next, zest in a lemon. That citrus hit lifts everything. Add two tablespoons of olive oil to bring it together. And for a flavor boost, one teaspoon of low sodium soy sauce. You won’t taste it directly, but it gives the turkey that savory depth that it needs. Finally, mix in a half a cup of rinsed uncooked white rice. That rice absorbs flavor as it cooks. Helps bind the filling and stretches each roll without feeling heavy. Mix it all together gently. You want it combined, not compacted. Time to roll. Take a cabbage leaf. Trim off the thick stem at the base. It makes folding easier. Spoon about 1 and 1/2 tablespoons of filling near the bottom. Don’t overfill. The rice expands as it cooks. Fold in the sides and roll it up like a burrito. Keep going until you’re out of filling. You’ll get about 15 to 20 rolls depending on the leaf size. Line the bottom of a soup pot with any torn or leftover cabbage leaves. This keeps your rolls from scorching. Now layer in the Lanos do stolades seam side down snug but not crushed. Two layers is totally fine. Pour in enough chicken broth to cover the rolls. I used about four cups. Place a small plate on top to hold them down. Then cover the pot and simmer gently for 45 minutes until the rice is tender and the turkey is fully cooked through. When the rolls are done, gently lift them out with tongs or a slotted spoon and reserve the liquid for the sauce. In a saucepan over medium heat, melt 3 tablespoon of butter and add two cloves of minced garlic. Let the garlic cook just until fragrant, about 30 seconds. Don’t let it brown. Now, whisk in 3 tablespoon of flour to make a r. Stir it constantly for about 5 minutes. That’s what gets rid of the raw taste. Then slowly add 1 and 1/2 cups of the broth from cooking the rolls. Whisk until smooth and simmer for 3 to 5 minutes until it’s slightly thickened. Now stir in the zest of a lemon, 2 to 3 tablespoon of lemon juice, and salt and pepper to taste. Plate them up and pour that warm lemon garlic sauce right over the top. And that’s it. Turkey laanos dolmarees with cream lemon garlic sauce. You’ll want to pour over everything.