Description
Classic Greek Stuffed Cabbage Rolls (Lahanodolmades Avgolemono) feature tender cabbage leaves filled with a flavorful mixture of ground beef, rice, herbs, and onions, all simmered in a tangy lemon-egg sauce. This traditional dish balances savory and citrus flavors, making for a comforting and hearty meal perfect for family gatherings.
Ingredients
For the Filling
- 750 grams (1.6 pounds) ground beef
- 100 grams (7 tablespoons) round grain white rice (e.g., Karolina rice)
- Olive oil (for sautéing)
- 150 grams (1 medium) red onion, minced
- 70 grams (½ small) leek, minced (reserve green part for sauce)
- 70 grams (2 medium) spring onions, minced (green parts separated from white)
- 2 tablespoons dill, minced
- 2 tablespoons parsley, minced
- Salt and freshly ground pepper, to taste
- 5 tablespoons water
For the Cabbage & Cooking
- 1 large white cabbage (approximately 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
- 5 tablespoons extra virgin olive oil (for sauce)
- 4 tablespoons all-purpose flour
- Sea salt and freshly ground pepper, to taste
- 1 liter (4 cups) hot water or stock
- 1 medium white cabbage outer leaves (reserved for lining pot)
For the Egg-Lemon Sauce (Avgolemono)
- 2 medium-sized free-range eggs (at room temperature)
- 80 ml (⅓ cup) fresh lemon juice
- Zest of ½ lemon
Instructions
- Prepare the cabbage: Remove outer cabbage leaves carefully and set aside. Core the cabbage, creating a triangular hole at the bottom. Place the cabbage in a large pot with water covering about two-thirds of it. Bring to a boil and cook for 10 minutes. Carefully turn the cabbage and cook 5 more minutes, then flip once more and cook briefly. Remove and drain excess water using slotted spoons. Keep the cabbage water for later use.
- Prepare the filling: Heat olive oil in a frying pan over medium heat. Add minced red onion, leek (white part), and white spring onion parts. Sauté until softened, then add green spring onion parts and stir. Add rice and cook for one minute to moisten. Pour in 1½ cups hot water and let rice absorb the liquid. Turn off heat and let mixture cool slightly.
- Mix filling: In a large bowl, combine ground beef, sautéed rice and onion mixture, dill, parsley, 5 tablespoons water, salt, and freshly ground pepper. Mix thoroughly to combine.
- Prepare cooking pot: In a 6-liter pot, create an even layer with the green outer parts of leek, carrot sticks, bay leaves, and celery branch. Line the bottom with 1-2 cabbage leaves (outer leaves set aside) broken as needed to prevent sticking.
- Form cabbage rolls: Gently peel cabbage leaves from the prepared cabbage. Trim the tough stems from each leaf and fold to close the gap. Place about 80 grams (approximately 28 ounces) of filling in the bottom center of each leaf in an oval shape. Roll the leaf upwards once to secure the filling, fold in the sides like an envelope, then continue rolling tightly but not too tight. Place rolls seam side down in the pot snugly without gaps. Repeat until all filling is used, typically 15-16 rolls.
- Cook rolls: Drizzle 5 tablespoons extra virgin olive oil over the rolls and season with salt and pepper. Place a dinner plate on top to keep rolls submerged and in place. Pour 1 liter (4 cups) of reserved cabbage water or stock into the pot. Bring to a gentle boil, then reduce heat to medium-low and simmer with lid slightly ajar for about 1 hour.
- Prepare sauces: Carefully tilt the pot and drain liquid, collecting 3 cups of the cooking liquid (add water or stock if needed). In a bowl, beat eggs with lemon juice and zest. Slowly whisk in 1½ cups of the warm cooking liquid in a steady, thin stream while whisking constantly. Set aside.
- Make flour sauce: Heat 5 tablespoons extra virgin olive oil in a saucepan over medium heat. Add flour and cook for 2-3 minutes, stirring constantly until it smells nutty. Slowly whisk in the remaining 1½ cups cooking liquid until thickened.
- Combine sauces and finish: Pour the egg-lemon mixture gently over the cabbage rolls in the pot, tilting and shaking gently to distribute evenly. Then pour the thickened flour sauce on top, again tilting and shaking to spread. Return pot to lowest heat, cover, and simmer for 2-3 minutes until sauces combine smoothly.
- Serve: Turn off heat and serve immediately or let rest in the pot, off heat, for 30 minutes to thicken the sauce further and develop flavors. Garnish with freshly ground pepper and an extra squeeze of lemon if desired.
Notes
- Use large cabbage leaves for easier rolling and to avoid tearing.
- Do not roll the leaves too tightly; the liquid needs to circulate inside the rolls for proper cooking.
- Reserve the cabbage boiling water to infuse flavor into the dish and the sauce.
- The egg-lemon sauce (avgolemono) must be tempered carefully to avoid curdling.
- Leftover rolls can be stored refrigerated and reheated gently.
- Using free-range eggs ensures better taste and safety in the avgolemono sauce.
- Serving with additional lemon wedges adds brightness to the flavors.
