Greek Cabbage Rolls with Pork and Chestnuts (Lahanodolmades)

Method

1. 1Start by preparing the cabbage.
2. 2With a large knife, cut out the cabbage core and remove the outer leaves.
3. 3Place the cabbage in a large pot, cored side down, and add just enough hot water to cover it.
4. 4Boil the cabbage for about 12–15 minutes, then lift it out very carefully with 2 slotted spoons.
5. 5Carefully peel off the leaves one by one and place them in a colander.
6. 6Finely chop the onions and crush the garlic to a paste.
7. 7Heat a large frying pan over medium heat, add some of the butter with the onion and garlic, and sauté for a few minutes until soft.
8. 8Make sure they don’t take on too much color.
9. 9Cut the chestnuts into large chunks (each one into quarters), so you can taste them in the filling.
10. 10In a large bowl, combine the ground pork, the sautéed onion and garlic, the chestnut pieces, 1 tsp salt and pepper, and mix well.

11. Rolling the cabbage rolls

12. 11Take a cabbage leaf and, with a small knife, trim away the thick part of the stem so the roll is easier to wrap.
13. 12Place 1 tbsp of filling in the center, carefully fold the sides of the leaf inward and roll it up.
14. 13Line the bottom of the pot with the thickest cabbage leaves and arrange the rolls on top. Don’t pack them too tightly, so they cook evenly.
15. 14Add 200 ml of the milk, the rest of the butter and enough cold water to just cover the rolls.
16. 15Cover them with a large upside-down plate so they keep their shape while cooking, and simmer uncovered for about 1 hour.
17. 16Carefully remove the plate with tongs.
18. 17Dissolve the cornstarch in the 25 ml of milk you set aside and add it to the pot.
19. 18Gently shake the pot and simmer for another 10 minutes.
20. 19Serve the cabbage rolls warm, with a glass of chilled white wine.