Lahanodolmades Recipe (Greek Stuffed Cabbage Rolls)

You’re going to love this lahanodolmades recipe, soft, comforting Greek stuffed cabbage rolls just like yiayia used to make! They’re packed with herby rice filling and juicy ground beef, all wrapped in tender cabbage leaves that soak up a rich, zesty egg lemon sauce. Each bite is warm and bright, and it just melts in your mouth every time.

If you love hearty stuffed recipes like these lahanodolmades, try my Gemista recipe with rice-stuffed veggies, or my Greek stuffed calamari recipe for something different. And for a real showstopper when you’re hosting family and friends, my Greek stuffed lamb always impresses!

Why you will love this recipe

• Melt-in-Your-Mouth Texture: These rolls come out soft and tender, melting in your mouth with every bite. The gentle simmer at the end lets the cabbage leaves soak up that rich, zesty avgolemono sauce for real comfort.
• Proper Greek Favourite: This is a traditional Greek classic dish that’s simple to make, full of flavour and brings people together, showing how good food can be with just simple ingredients.
• Filling and Comforting: Loaded with juicy ground beef, rice and that fresh herby filling, this dish keeps you full and warm. Every roll is packed with flavour and real comfort.
• Make Ahead Friendly: You can roll them up in advance and cook when you’re ready. It’s the best way to take the pressure off when you’ve got people coming over or just want an easy night.

Overview of the key steps

Here’s a quick look at how you’re going to pull this lahanodolmades recipe together!

1. Boil the Cabbage: Boil the whole head and peel the cabbage leaves off gently while they soften so they stay nice and tender.
2. Mix the Filling: Combine beef, rice, fresh herbs and a few other simple ingredients for a tasty rice filling.
3. Roll It Up: Place the filling on each leaf and roll them up to make your beautiful Greek stuffed cabbage rolls.
4. Cook Low and Slow: Layer the rolls in a big pot, pour over hot broth/ stock, and let them simmer gently.
5. Finish with the Sauce: Whisk your egg-lemon sauce and pour it over the rolls so they soak up that rich, zesty flavour.

Watch the short video tutorial

Watch my short step-by-step video so you can follow along and make them just like I do!

Don’t forget to give it a like, leave a comment, and share it with anyone who loves delicious Greek cabbage rolls cooked the traditional way.

Ingredients

Let’s take a closer look at what makes this lahanodolmades avgolemono recipe so good! As always, check the recipe card below for exact amounts.

• Large Cabbage: Use a nice big green cabbage. You want soft, flexible cabbage leaves that peel off easily and roll well.
• Chicken Stock: Good chicken stock gives your rolls loads of flavour while they simmer. Water works too, just season well.
• Salt: Just a pinch helps balance the flavour, but skip it if your chicken stock has enough salt already.
• Bay Leaves & Lemon Peel: These sit in the pot while everything cooks and add a gentle depth with a bit of extra zestyness.

For the filling

• Ground Beef: The classic base for a rich, tasty filling. You can also use ground pork, lamb or a combination if you prefer.
• Rice: I like to use arborio rice for this. Just make sure you wash it well before using it so it stays nice and fluffy. Medium grain rice works well too.
• Fresh Herbs: Dill, mint and parsley add fresh flavour that lifts the meat and rice. If you don’t have one, just use extra of the others.
• Red Onion & Garlic: I love the sweetness from red onion. Garlic is a must. I just throw it all in the blender with the tomato and get it down to a juicy paste.
• Tomato: A bit of blended tomato ties the filling together and adds extra liquid for the rice to absorb as it cooks.
• Extra Virgin Olive Oil: Olive oil is a must. It makes the filling richer and adds the moisture it needs so nothing dries up.
• Salt & Black Pepper: Just enough to bring out all the flavours and add those finishing touches the filling needs.

For the egg lemon sauce (avgolemono sauce)

• Eggs: Use whole eggs with the egg yolks and egg whites together. Some people only use the yolks but I haven’t found much difference, so there’s no point wasting it.
• Lemon Juice: Always use fresh lemon juice for that bright flavour. Don’t forget to peel the skin off one of the lemons and add it in while the rolls boil for extra zest.
• Cornstarch: When I make avgolemono soup, I don’t use it, but for this recipe you want a bit more thickness so it’s good to add. If you like it even thicker, you can add up to another tablespoon.

Preparation

• Blend the aromatics: Add your onion, garlic and tomato to a blender and blitz it down into a juicy paste so it’s ready to mix in.
• Wash your rice: Give it a good rinse under cold water until the water runs clear. This keeps your rice nice and fluffy.
• Chop your fresh herbs: Get your fresh dill, mint and parsley chopped up and ready to go.
• Choose your pots: When boiling the cabbage, you want enough room so you can pull the leaves out easily without tearing them. Also make sure you have a good pot for cooking the lahanodolmades. I use a Dutch oven for both parts and it works well for me.
• Grab a plate: Find a good heatproof plate that fits inside your pot. This will sit on top of the rolls to help hold everything down while it simmers away.

Step-by-step instructions

Follow these simple steps to bring this traditional dish to life! If you get stuck, watch my short video for more help!

Prepare the cabbage

1. Remove any dirty outer leaves and carefully cut out the core so it’s ready to boil.
2. Place the whole cabbage, core side down, in a big pot. Pour in your chicken broth or stock. If you’re using water or your stock isn’t too salty, add your pinch of salt now.
3. Bring it to a boil. After about 15 minutes, gently flip the cabbage over and boil for another 10 to 15 minutes until the leaves are soft enough to peel away.
4. As the leaves soften, carefully peel them off one by one and set them aside to drain. Keep the cabbage water/ stock because you’ll use it to cook the rolls later.

• Note: Every cabbage is different. If the leaves aren’t soft enough, just boil it a bit longer. When you reach the tight core and the leaves are too small to roll, stop there.

Prepare the filling and roll

1. In a large bowl, add your beef mince, rice, olive oil, fresh herbs, blended onion, garlic and tomato. Season with salt and pepper, then mix it all together really well until combined.
2. Take each cabbage leaf and trim off the thick stem at the base. This will leave a gap, so just overlap the cut sides to patch it up. For large leaves, slice them in half and use each piece to make two rolls.
3. Place roughly 50 to 60 grams of filling near the base of each leaf. Fold it over once, tuck in the sides, then roll it up to the end so it holds together. Keep going until you have used up all the filling.

Cook the rolls

1. Line the bottom of your pot with any leftover cabbage pieces. Add the lemon peel and bay leaves for extra flavour.
2. Arrange the cabbage rolls snugly in layers, then add a drizzle of olive oil over them and cover the top with leftover leaves to hold them down.
3. Place your heatproof plate on top to weigh everything down. Pour in the reserved stock until it comes right up to the plate. Top up with extra stock or water if you need to keep everything fully covered.
4. Bring it to a boil, pop the lid on, reduce the heat and let it simmer gently for about an hour.

Make the lemony sauce and finish

1. When the rolls are nearly done, whisk your whole eggs with the fresh lemon juice and cornstarch in a bowl.
2. Carefully remove the plate and the leaves on top and set them aside.
3. While whisking, slowly ladle in a few scoops of the hot cooking liquid to gently warm the eggs. This stops them from scrambling.
4. Pour the tempered egg lemon sauce back into the pot and gently shake the pot to spread it through. Bring it back to a gentle simmer for about a minute until the sauce thickens slightly.
5. Take it off the heat and let it rest, covered, for about 10 minutes.

Top tips

• Plan your portions: If you want a certain number of cabbage rolls, count your leaves and weigh your filling before you start. Portion it out so you don’t run short.
• Keep an eye on the cabbage: Take your time and don’t rush it. Let the leaves soften fully so they peel off nice and clean without tearing.
• Take your time with the sauce: Temper the eggs slowly so you don’t scramble them. A bit of patience here makes the sauce smooth and silky.
• Get the right thickness: If you want the sauce thicker, you can add up to another tablespoon of cornstarch in the egg mixture.

Serving suggestions

• Bread on the Side: Soak up that delicious sauce with some good bread. Try my crusty bread recipe or one of my fluffy pitas, like my classic Greek pita or even my pocket pites.
• Fresh Salad: Pair your rolls with a side salad. A classic Greek salad is always a winner or try my maroulosalata for a crisp Greek lettuce salad.
• Dessert: If you want to keep things warm and cozy like this dish, I highly recommend my karidopita, a beautiful Greek walnut cake. Or if you’re up for it, make my rizogalo while this simmers away and enjoy a warm rice pudding to top it off.

Storage

• Preparing Ahead: You can roll your cabbage rolls up to 1 day in advance. Keep them in an airtight container in the fridge. Store the stock separately and drizzle a little olive oil on top so they don’t dry out.
• Storing Leftovers: Let your dish come to room temperature first, then transfer it to an airtight container and keep it in the fridge for up to 3 days.

FAQ

📖 Recipe

Lahanodolmades Recipe (Greek Stuffed Cabbage Rolls)

These lahanodolmades are the best Greek stuffed cabbage rolls, melt-in-your-mouth tender with herby rice and rich, zesty egg lemon sauce!

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Main Course

Cuisine Greek

Servings 20 pieces

Calories 159 kcal

Ingredients

  

1x2x3x

• 1 large cabbage about 2.5 kg
• 2 litre chicken stock (or water) for boiling cabbage and cooking
• 1 teaspoon salt omit if your stock is already salty
• 2 bay leaves
• 1 lemon skin/ peel

For the filling

• 500 grams beef mince
• 150 grams rice arborio
• ¼ cup olive oil
• 8 grams fresh mint chopped
• 8 grams fresh parsley chopped
• 8 grams fresh dill chopped
• 1 red onion blended
• 3 garlic cloves blended
• 1 tomato blended
• 15 grams salt
• 2 grams black pepper

For the egg lemon sauce (avgolemono)

• 3 whole eggs
• ½ cup lemon juice
• 1 tablespoon cornstarch (USA) Cornflour (Australia)

Instructions

 

Prepare the cabbage

• Remove any dirty outer cabbage leaves and very carefully cut out the core.
• Place the cabbage, core side down, in a large pot. Pour in the stock or water and add the salt.
• Bring the pot to a boil and, after 15 minutes, gently flip the cabbage to boil for another 10 to 15 minutes until the leaves are soft enough to remove.
• As the leaves soften, slowly and carefully remove them one by one and set aside to drain. Save the remaining stock for cooking the rolls later (See notes for more info).

Prepare the filling and roll

• In a large bowl, combine the beef mince, rice, olive oil, fresh herbs, blended onion, garlic, tomato, salt, and pepper. Mix well until fully combined.
• Take each cabbage leaf and trim away the thick stem at the base. Overlap the cut sides to patch any gaps. For large leaves, cut in half if necessary (See notes for more info).
• Place roughly 50 to 60 grams of filling near the base of each leaf. Fold over once, tuck in the sides, and roll up neatly to the end. Set aside and repeat until all the filling is used.

Cook & finish with egg lemon sauce

• Line the bottom of a large pot with leftover cabbage off-cuts. Add the lemon peel and bay leaves.
• Arrange the cabbage rolls snugly in layers, then cover with any remaining cabbage leaves to create a barrier and hold everything together.
• Place a heatproof plate on top to weigh the rolls down. Pour in the reserved stock until it comes right up to the plate, fully covering the cabbage rolls. Add extra water or stock if needed to keep everything submerged.
• Bring to a boil, cover with a lid, reduce the heat, and simmer for about 1 hour.
• Once ready, remove the plate and top cabbage leaves.
• For the sauce, whisk the whole eggs together with the lemon juice and cornstarch. While whisking, slowly ladle in a few scoops of the hot cooking liquid, one at a time, to gently warm the eggs without scrambling.
• Pour the tempered egg-lemon sauce back into the pot and gently shake the pot to distribute it evenly.
• Return the pot to medium heat and bring to a gentle simmer for about 1 minute so the sauce thickens slightly, then remove from the heat and let it rest, covered, for 10 minutes.
• Serve warm with extra sauce, freshly cracked black pepper, and a sprinkle of fresh dill.

Video

Notes

1. Softening the cabbage: Each cabbage will soften differently depending on its size and type. Keep an eye on it while boiling and remove the leaves as they become tender and flexible. The smaller core leaves are usually too tight to roll but are perfect for lining the pot or layering on top to hold the rolls in place.
2. Stock tips: Save the liquid you use to boil the cabbage. This becomes a flavourful base for cooking the rolls. If you don’t have quite enough, simply top it up with extra stock or water as needed.
3. Rolling and leaf prep: No two cabbage leaves are the same. If a leaf is too big, slice it in half and use it to make two rolls. Always trim away the thick base stem so the rolls fold neatly and hold together well.
4. Freezer method: You can also freeze the whole cabbage instead of boiling it. Wrap it in plastic wrap or place it in a large freezer bag before freezing overnight. Once thawed, the leaves will peel away easily and stay soft enough for rolling.

Nutrition

Calories: 159kcalCarbohydrates: 12gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 42mgSodium: 473mgPotassium: 288mgFiber: 2gSugar: 2gVitamin A: 215IUVitamin C: 22mgCalcium: 39mgIron: 1mg

Keyword greek stuffed cabbage rolls, lahanodolmades, stuffed cabbage rolls

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