I didn't know they were from Norther Greece!! ThanksThey are both very traditional but they are different in the below:
1. Stuffed vine leaves are best served cold with yogurt on the side
2. Cabbage rolls are better hot or warm with either spicy red sauce (Northern Greece) or white egg-lemon sauce on top.
3. Dolmades is better when the vine leaves are fresh, ie in May and we can preserve these and eat them all summer. Lahanodolmades are a winter dish, perfect for those chilly days.
Is avgolemono traditional with dolmades? Because I'm not used to eating it that wayBoth are traditional and follow the seasons, cabbage in the winter, vine leaves in the summer, when they are fresh and tender (around May). Greek dishes based on cabbage can be found more often in Northern Greece, eg. lahanorizo = Greek cabbage with rice, lahania = pork with cabbage - a recipe from Thrace. Avgolemono (egg-lemon sauce) is added to the dolmades that have also meat inside > one of the ultimate Greek comfort foods! One of the most traditional dolma-style recipe in Northern Greece is called pontiakoi sarmades.
I think the traditional choice is, they use whatever they have on hand. I ordered "dolmades" in Greece once and got a platter filled with stuffed grape leaves and zucchini flowers. Cabbage wasn't in season at the time, but those two items are.Is either of them more traditional? I would like to try making one of them this weekend
In some families it is. I don't do it, I just use lemon. In Greece I've gotten it with either lemon juice, a light tomato sauce, or avgolemono. It all depends on what people feel like doing, I think, and it might depend on the region of Greece.Is avgolemono traditional with dolmades? Because I'm not used to eating it that way