Λαχανοντολμάδες με Αυγολέμονο της Κυρίας Μαρίας. Αν Δοκιμάσετε Μία Φορά, δεν θα Κάνετε Άλλη Συνταγή!

Λαχανοντολμάδες με Αυγολέμονο της Κυρίας Μαρίας. Αν Δοκιμάσετε Μία Φορά, δεν θα Κάνετε Άλλη Συνταγή!
Οι λαχανοντολμάδες της κυρίας Μαρίας είναι από αυτές τις συνταγές που δοκιμάζεις μία φορά και… δεν τις αλλάζεις ποτέ!
Με τέλεια δεμένο κιμά, ζουμερή γέμιση και βελούδινο αυγολέμονο που λιώνει στο στόμα — η απόλυτη θαλπωρή σε πιάτο.

✔️ Παραδοσιακή γεύση με 100% επιτυχία
✔️ Μαμαδίστικο φαγητό, ιδανικό για Κυριακή
✔️ Βελούδινο αυγολέμονο & τρυφερά φύλλα λάχανου

👉 Δες το βήμα-βήμα βίντεο και φτιάξε τους πιο λαχταριστούς λαχανοντολμάδες που θα αγαπήσουν όλοι!
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Mrs. Maria’s Cabbage Dolmades – Try Them Once and You’ll Never Make Another Recipe! 🤍
Mrs. Maria’s cabbage dolmades are the kind of recipe you try once… and never replace!
Tender cabbage leaves, juicy filling, and a silky avgolemono sauce that melts in your mouth — pure Greek comfort.

✔️ Traditional recipe with guaranteed success
✔️ Perfect for Sunday family meals
✔️ Velvety lemon-egg sauce & tender filling

👉 Watch the step-by-step video and make the most comforting Greek dolmades ever!
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Βαθμολογήστε το βίντεο!
Αυτό είναι καλό για μένα και σημαντικό για την ανάπτυξη του καναλιού!
Share this video with your friends on social networks!
Rate the video!
This is good for me and important for the growth of the channel!
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Please enable subtitles in your country
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Γράψτε μας ένα σχόλιο αν σας άρεσε το βίντεο και η συνταγή
write us a comment if you liked the video and the recipe
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Υλικά συνταγής
1 λάχανο (1.5κιλο)
Βράζουμε σε 3 λίτρα νερό
Γέμιση
400γρ κιμά μοσχαρίσιο
130γρ ρύζι
½ ματσάκι μαϊντανό
1 κρεμμύδι
4-5 κλωνάρια άνηθο
Αλάτι – πιπέρι
100γρ ελαιόλαδο
Λίγο νερό αν είναι σφιχτή η ζύμη
Αυγολέμονο
2 αυγά
1-2 χυμό από λεμόνι
Ζεμάτισμα στο λάχανο 7-10 λεπτά
Βράσιμο στο φαγητό για 30-35 λεπτά
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Recipe ingredients
1 cabbage (1.5kg)
Boil in 3 liters of water
Filling
400g minced beef
130g rice
½ bunch parsley
1 onion
4-5 sprigs of dill
Salt – pepper
100g olive oil
A little water if the dough is tight
Egg-lemon sauce
2 eggs
1-2 lemon juice
Boil the cabbage for 7-10 minutes
Boil the food for 30-35 minutes
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#Mageirikesapolauseis
#Zolis
#asmr
#googlefood
#foodgoogle
#φαγητό
#greekrecipe
#food
#κουζίνα
#ελληνικηκουζινα
#greekfood
#ευκολησυνταγη
#recipes
#foodie
#λαχανοντολμαδες
#αυγολεμονο
#μαμαδιστικοφαγητο
#ελληνικεςσυνταγες
#παραδοσιακεςσυνταγες
#dolmades
#cabbagerolls
#avgolemono
#comfortfood
#traditionalgreekrecipes

Welcome to my channel. Rate the video! This is good for me and important for the development of the channel! WRITE A COMMENT, or at least a smiley face. It’s not difficult for you, but it’s a great motivation for me! write to me in the comments from which region you see me or leave me a heart If you like my recipes, subscribe to my channel for FREE & Share this video with your friends on social networks. In the first comment and in the description of the video you will find detailed ingredients and cooking method I have put water to boil. I have taken a cabbage of about 1.5 kg, 1 400 to 1500. So what we have to do is with a sharp knife to cut this black stalk here. Great. You see and after I cut the cabbage I have put about 3 L of water. I will take it, I will put it in. We’ll let them blanch for about 10 minutes. While we’re blanching the cabbage, let’s put 400 g of minced beef in a bowl. 130 g of washed rice. Half a bunch of parsley. One onion, chopped. dill, we’ll add about 50 g of olive oil, salt, pepper. We’ll break up a little with a fork. our minced meat. We’ll continue a little by hand. Okay, we’re ready. We’ll put them aside and now we’ll wait for the cabbage to blanch to start. Well, the big stuff has come now. We open it a little to cool. what is it, like this, a sheet of foil and from the bottom if we can lift it up it opens easily. Like this. Open it, look inside. Well, my blanching was 7-8 minutes. So, let’s let it cool down a little now. Like this. and we’re back to show you the wrapping. After the cabbage has cooled a bit and is manageable, we’ll take the bottom piece and spread it in our pot. This is so that it doesn’t stick to the bottom. Like this. With scissors. You see this hard part here, we cut it and make a base for the cabbage to sit on. I’m doing it well, Mrs. Maria. Yes. Well, you see, I’ve made a base and now what’s going to happen? We put it here. We put it in the middle. We put it in the middle and start wrapping it. The first dolma is ready. We put them in with the bottom part. Like this. Each dolma takes about a tablespoon. We want a soft wrapping because the rice will puff up. if a leaf is small, we supplement it with another piece. We don’t tighten it because the rice and the minced meat won’t boil. So, a soft wrap like this because the rice inside will swell. Let ‘s go now, let’s finish and when they’re ready, we’ll continue the video. So our dolmades are ready. Now we’ll add a little salt to wilt the cabbage. Pepper. I’ll add pepper. I’ll do this. You put it in, add 50g of olive oil. We put a plate for weight. And we pour water until it shows on the sides of the plate, it took about half a liter of water. I cover it with the lid, put it on and it boils. High heat. Yes. Normal heat that we cook on. Yes, high first and then I lower it. Yes. As soon as it starts to boil, I’ll lower it to six. Great. Thank you, our lady Maria. Be well. And now that Mrs. Maria has left, let me tell you two things. You see, she has added water until it’s at the edge of the plate. Okay, it starts with a strong boil. Once it starts to boil, reduce the heat to half and leave it for at least half an hour. Well, something else. If your filling is tight, you can add a little water. So because with minced meat and rice, the dough can be a little tight and not manageable. You can add a little water or a little oil. Let’s now make the avgolemono. We’ll add two eggs. I have lemon juice here. So you add one or two lemons. You adjust this to how sour you want it. I mix. Great. I set it aside and wait for the tolmades to boil. So 30-35 minutes later. Let’s go take out the dish. Well, obviously I have to tell you that the smell of it has driven me crazy. So, let’s go make our avgolemono. To make it easier, I’ve made some juice from the cabbage tolmades. So. Let’s make it. Let’s make our lemon-egg soup. The secret is to gradually add the hot juice into the lemon-egg soup. so that it doesn’t cut you. So let’s go slowly. So, it’s ready. You’ll leave it covered for a little longer for the rice to rise well. So served and ready. You’ll see it at the beginning. thank you for watching my video and good luck to those who make the recipe