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plate of cooked lahanodolmades ready for eating

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
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Greek
Servings 20 pieces
Calories 159 kcal

Ingredients
  

  • 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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