Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe

I’m so excited to share with you my absolute favorite comfort food: Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe. This dish combines tender cabbage leaves stuffed with a savory ground beef and rice mixture, all simmered to perfection in a luscious, tangy lemon egg sauce that’s both light and deeply satisfying. Every bite is like a warm hug, reminding me of joyful family gatherings and the simple beauty of traditional Greek cooking. Trust me, once you try this recipe, it will hold a special place on your dinner table, just like it does on mine.

Why You’ll Love This Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe

One of the things that makes this Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe so special is the incredible balance of flavors. The savory, herb-infused filling melts into the tender cabbage leaves, while the lemony avgolemono sauce brightens everything up with a delicate tang and silkiness that’s utterly delicious. For me, it’s a perfect harmony between richness and freshness, comforting but never heavy.

What really draws me to this recipe is how surprisingly approachable it is to prepare. While it may seem like an elaborate dish, the steps are straightforward and the ingredients are familiar, yet the result feels like you pursued something extraordinary. This recipe is perfect for hosting family dinners, impressing guests at parties, or even for a cozy weeknight meal when I want something homemade and heartwarming that also feels special. It stands out because it’s authentic, full of love, and offers a truly memorable dining experience every time.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that each play an essential role in making the dish flavorful, textured, and colorful. The fresh herbs add brightness, the rice helps the filling hold together perfectly, and the lemon avgolemono sauce brings a signature citrusy warmth.

• Ground beef: I prefer 1.6 pounds of quality ground beef for a rich and meaty filling.
• Round grain white rice: About 7 tablespoons of rice that cooks nicely without becoming mushy.
• Olive oil: Extra virgin olive oil adds a fruity depth to both the filling and cooking process.
• Red onion: One medium minced onion provides sweetness and texture.
• Leek: Half a small leek minced, with the green parts reserved for the sauce, adds subtle aromatic notes.
• Spring onions: Two medium spring onions, separated green and white parts for layering flavors.
• Dill and parsley: Two tablespoons each, finely minced, bring authentic Greek herbaceousness.
• White cabbage: One large, around 6.6 pounds; the star that wraps the filling tenderly.
• Carrot sticks, bay leaves, celery: These aromatics create a fragrant base for cooking the rolls.
• Eggs, fresh lemon juice, lemon zest: Two eggs and lemon components are essential for the avgolemono sauce’s creamy tang.
• All-purpose flour: Four tablespoons, to thicken the sauce just right.
• Salt and pepper: Season generously for depth and balance.
• Hot water or stock: Four cups provide moisture for cooking and preparing the sauce.

Directions

Step 1: Prepare the cabbage by carefully peeling off a layer of the outer leaves and setting them aside for lining your pot later. Remove the thick stem bottom from each leaf, making a triangular cut so it’s easier to roll.

Step 2: Place the cabbage in a large pot and cover with water about two-thirds up the cabbage height. Bring to a boil and cook the cabbage for 10 minutes; then carefully turn it and cook for 5 more minutes. Turn one last time for five minutes more so the leaves soften evenly.

Step 3: Drain the cabbage keeping the cooking water for your sauce later. Let the leaves cool enough to handle comfortably.

Step 4: In a frying pan, heat a splash of olive oil over medium heat and sauté the red onion, the white part of spring onions, and leek until softened. Add the green spring onion parts last; toss briefly to release their flavor.

Step 5: Stir in the rice and cook for a minute to moisten it, then pour in 1½ cups of hot water and let the rice absorb all the liquid. Remove from heat and let it cool.

Step 6: In a large bowl, combine the ground beef with the cooled rice mixture. Add plenty of salt, freshly ground pepper, dill, parsley, and 5 tablespoons of water to keep the mixture moist. Mix everything until fully integrated.

Step 7: Prepare your cooking pot by layering the reserved green leek tops, carrot sticks, bay leaves, and celery. Spread a layer of the outer raw cabbage leaves over these aromatics to prevent sticking.

Step 8: Carefully separate the softened cabbage leaves. Place about 80 grams (around 2.8 ounces) of filling onto the center bottom of each leaf. Fold the sides inwards and roll tightly but gently towards the top to create neat packages.

Step 9: Place the rolls seam side down in the pot, packing them closely together so they don’t unravel during cooking.

Step 10: Drizzle 5 tablespoons of extra virgin olive oil over the cabbage rolls, then season with salt and pepper.

Step 11: Lay a dinner plate on top of the rolls to keep them secure. Pour in one liter (4 cups) of the cabbage cooking water or stock and bring to a gentle boil.

Step 12: Simmer uncovered with the lid slightly ajar over medium-low heat for about one hour, allowing the flavors to meld and the filling to cook through.

Step 13: Drain the stock by tilting the pot carefully to one side and collecting the liquid, reserving 3 cups for the sauce; adjust with water or stock as needed.

Step 14: In a bowl, whisk eggs, lemon juice, and lemon zest together. Slowly add 1½ cups of the drained liquid to the eggs while whisking vigorously to temper the eggs and avoid curdling.

Step 15: In a saucepan, heat 5 tablespoons of olive oil, then add the flour, cooking and whisking for 2-3 minutes until it smells nutty and begins to thicken.

Step 16: Gradually add the remaining 1½ cups of stock to the flour mixture, whisking to create a thick sauce.

Step 17: Pour the egg-lemon mixture onto the cabbage rolls in the pot, tilting gently to spread evenly. Then pour the thickened flour sauce on top and tilt the pot again to coat the rolls.

Step 18: Return the pot to low heat and simmer covered for 2-3 minutes so the sauces combine smoothly.

Step 19: Turn off the heat and let the cabbage rolls stand in the pot for up to 30 minutes before serving, allowing the sauce to thicken and the flavors to marry even more.

Step 20: Serve immediately with freshly ground pepper and an extra squeeze of lemon to brighten each bite.

Servings and Timing

This Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe serves 15 to 16 people generously, making it ideal for larger gatherings or meal prepping for the week. Prep time takes approximately 45 minutes to 1 hour, while cooking the cabbage leaves and rolls simmers about 1 hour and 15 minutes. Including resting time for sauce thickening, the total time needed is around 2 hours and 5 minutes. The resting period after cooking is crucial for the best texture and flavor.

How to Serve This Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe

I love serving these cabbage rolls warm, right out of the pot, as the avgolemono sauce is at its creamiest and most aromatic. They pair beautifully with simple sides like a crisp Greek salad, roasted potatoes tossed in olive oil and herbs, or even a crusty loaf of bread to soak up the sauce. For a festive meal, I sometimes make a side of lemony orzo or a chilled tzatziki to add cooling freshness.

Presentation-wise, I place two or three rolls on each plate, then drizzle extra sauce over the top and sprinkle with chopped fresh parsley or dill. A final zest of lemon adds brightness and makes the dish pop visually. This recipe really shines at family dinners or special celebrations, but it’s hearty enough for satisfying weeknight comfort.

When it comes to drinks, I often pour a glass of crisp white wine like Assyrtiko or a light rosé. If you prefer non-alcoholic, a sparkling water with lemon or a chilled iced tea with mint complements the lemony sauce perfectly. Serving the rolls hot or warm is best to enjoy the full flavors and tender textures.

Variations

I enjoy experimenting with this Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe to suit different dietary needs and personal tastes. For instance, substituting ground beef with ground lamb or a mix of beef and pork gives the filling a deeper richness that’s utterly traditional in many Greek households.

If you’re vegan or vegetarian, swapping the meat for a hearty combination of cooked lentils, mushrooms, and walnuts works wonderfully, and you can replace the avgolemono sauce with a creamy tahini-lemon dressing to keep the citrus brightness. For a gluten-free option, just swap the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch, whisked in carefully to avoid lumps.

In terms of cooking methods, while stovetop simmering is classic and creates the most tender results, I’ve also used a slow cooker for convenience. Just layer the rolls and aromatics and cook on low for about 4-5 hours. The flavors develop even more slowly, resulting in a melt-in-your-mouth texture.

Storage and Reheating

Storing Leftovers

Leftover cabbage rolls keep beautifully in the refrigerator when stored in an airtight container. I like to include some of the sauce with the rolls to prevent them from drying out. They will stay fresh for up to 3-4 days, making them perfect for enjoying again over the following few meals.

Freezing

You can absolutely freeze these cabbage rolls for longer storage. Place them in a single layer on a baking tray and freeze until firm, then transfer to a freezer-safe container or bag. The rolls will keep well for up to 3 months. When ready to eat, thaw them overnight in the fridge before reheating gently to preserve texture and taste.

Reheating

For the best results, I reheat leftover cabbage rolls on the stovetop over low heat with a splash of water or stock to prevent sticking and drying. Cover your pot to retain moisture and warm them thoroughly without overcooking. Avoid microwaving if possible, as it can make the cabbage tough and the sauce separate. Reheating slowly keeps everything tender and flavors fresh.

FAQs

How do I prevent the cabbage leaves from tearing when rolling?

To make rolling easier, be sure to boil the cabbage until tender but still firm enough to handle without breaking. Removing the thick stem from the leaf bases also helps prevent tears. Using gentle hands and not overfilling the rolls ensures they stay intact during rolling and cooking.

Can I make the filling ahead of time?

Absolutely! You can prepare the ground beef and rice mixture a day in advance and keep it refrigerated. This can save time on the day you want to cook. Just make sure to bring the filling to room temperature before assembling the rolls for easier handling.

What can I substitute for the eggs in the avgolemono sauce if I have allergies?

If you can’t use eggs, try making a vegan lemon sauce using silken tofu blended with fresh lemon juice, a little nutritional yeast, and a thickener like cornstarch. It won’t be exactly the same, but will provide a creamy lemony element to accompany the rolls.

Why is the sauce sometimes grainy or curdled, and how can I avoid it?

This usually happens if the eggs are added too quickly to hot liquid or if the sauce is overheated. To avoid this, always temper the eggs by slowly adding hot broth to them while whisking constantly before mixing everything back in the pot. Cook the sauce gently over low heat and don’t let it boil.

Can I use different types of cabbage for this recipe?

While white cabbage is traditional and ideal for this recipe due to its pliability and mild flavor, you could also use savoy cabbage if you prefer a bit more texture. Just be sure to cook the leaves sufficiently until soft before stuffing and rolling.

Conclusion

I genuinely hope you give this Greek Stuffed Cabbage Rolls with Lemon Avgolemono Sauce Recipe a try because it’s one of those dishes that fills your kitchen and your heart with warmth. Whether you’re new to Greek cooking or looking for a new go-to comfort food, this recipe offers a beautiful blend of flavors and textures that are truly unforgettable. I can’t wait for you to enjoy it as much as I do!

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