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Greek Stuffed Cabbage Rolls (Lahanodolmades Avgolemono)

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A comforting Greek dish featuring tender cabbage leaves wrapped around a savory meat and rice filling, served with a creamy avgolemono sauce made from egg and lemon.

Ingredients

Scale
  • 750 grams (1.6 pounds) ground meat (mix of half pork and half lean beef)
  • 100 grams (7 tablespoons) round grain white rice
  • Olive oil (to taste)
  • 150 grams (1 medium) red onion (minced)
  • 70 grams (½ small) leek (minced)
  • 70 grams (2 medium) spring onions (minced)
  • 2 tablespoons dill (minced)
  • 2 tablespoons parsley (minced)
  • 1 large white cabbage (approx. 3 kg / 6.6 pounds)
  • 1 medium carrot (cut into sticks)
  • 2 bay leaves
  • 1 small branch of celery
  • 5 tablespoons extra virgin olive oil (for sauce)
  • 2 medium-sized free-range eggs (at room temperature)
  • 80 ml (⅓ cup) fresh lemon juice
  • The zest of ½ lemon
  • 5 tablespoons extra virgin olive oil (for thickening the sauce)
  • 4 tablespoons all-purpose flour
  • Freshly ground pepper
  • Sea salt
  • 1 liter (4 cups) hot water or stock

Instructions

  1. Prepare the Cabbage: Carefully peel off the cabbage leaves from the head. Set aside about 12 sturdy leaves for wrapping. Blanch the cabbage leaves in boiling salted water for about 3-5 minutes, then transfer them to a bowl of cold water to stop the cooking process. Drain well.
  2. Make the Filling: In a skillet, sauté red onion and leek in olive oil until soft. Combine with ground meat, rice, and season with salt and pepper in a large bowl.
  3. Assemble the Rolls: Place a cabbage leaf flat, scoop filling at the base, fold in sides, and roll tightly. Repeat with remaining leaves.
  4. Cook the Rolls: Arrange rolls seam-side down in a pot with olive oil and extra cabbage leaves, add carrot sticks and celery, cover with hot water or stock, and simmer on low heat for 45-60 minutes.
  5. Make the Avgolemono Sauce: Whisk together eggs, lemon juice, and zest. Temper with warm cooking liquid, then stir back into the pot and cook for an additional 5-10 minutes.
  6. Serve the cabbage rolls with avgolemono sauce drizzled on top and garnish with spring onion greens.

Notes

These cabbage rolls can be made ahead of time and stored in the fridge. They freeze well as well.

Nutrition

Keywords: Greek stuffed cabbage rolls, Lahanodolmades, comfort food, Mediterranean recipes

Find it online: https://basilboard.com/weeknight-greek-stuffed-cabbage-rolls-avgolemono-sauce/