Blanch the head of cabbage in a pot of boiling water for 10-15 mins. Once blanched remove the cabbage and separate the leaves. Once cooled, use a sharp knife to remove the thick inner vein on the leaf.

Using our pre blanched cabbage leaves, drop a tablespoon of the beef mixture onto the bottom part of the cabbage leaf. Bring the two sides of the leaf to meet in the middle and roll them up ensuring they are not too tight. Continue with the remainder of the leaves and beef until you have your lahanodolmades made.

In a large pot, drizzle a little olive oil on the bottom. Layer and stack your lahanodolmades in a neat manner until they are snugly fitting in the pot. Add the chicken stock and enough water to cover them. You don't want them to be completely submerged and swimming in the liquid. Cook them on a medium heat for approx 45-50 minutes or until the cabbage is tender. To keep them from opening during the cooking process, you can place a plate on top of them to provide a little pressure and hold them down.