Greek Stuffed Cabbage Rolls with Avgolemono Sauce (Lahanodolmades)

Name: Greek Stuffed Cabbage Rolls with Avgolemono Sauce (Lahanodolmades)
Cook time: 60 minutes
Total time: 1 hour 30 minutes
Yield: 4-6
Ingredients: 1 large cabbage; 1 lb (450g) ground beef; 1 small red onion, finely chopped; 4 sprigs green onion, finely chopped; 3 tsp salt, divided; 1 bunch fresh dill, finely chopped; 1 bunch fresh mint, finely chopped; 1 bunch fresh parsley, finely chopped; 4 cloves garlic, minced; 1 cup (230g) rice; 3 tbsp olive oil; Freshly ground black pepper, to taste; Chicken stock (enough to just cover the rolls); 4 egg yolks; Zest of 1 lemon; Juice of 3 lemons; 2 tbsp cornstarch

Greek Stuffed Cabbage Rolls with Avgolemono Sauce (Lahanodolmades) is a comforting and flavorful dish featuring tender cabbage leaves filled with a fragrant mixture of ground beef, herbs, and rice. Simmered in a savory broth, the rolls are finished with a velvety, lemon-infused avgolemono sauce, adding a bright and creamy touch. Perfect for a hearty and satisfying meal, this traditional Greek recipe brings warmth and depth to every bite.

For the Cabbage Rolls

1 large cabbage
1 lb (450g) ground beef
1 small red onion, finely chopped
4 sprigs green onion, finely chopped
3 tsp salt, divided
1 bunch fresh dill, finely chopped
1 bunch fresh mint, finely chopped
1 bunch fresh parsley, finely chopped
4 cloves garlic, minced
1 cup (230g) rice
3 tbsp olive oil
Freshly ground black pepper, to taste

For Cooking

Chicken stock (enough to just cover the rolls)

For the Avgolemono Sauce:

4 egg yolks
Zest of 1 lemon
Juice of 3 lemons
2 tbsp cornstarch

Servings 4-6

Prep Time 30 minutes

Cook Time 60 minutes

Total Time 1 hour 30 minutes

Prepare the Cabbage

Carefully remove the core of the cabbage.
Bring a large pot of water to a boil and place the whole cabbage in, stem-side down. Boil for 10-15 minutes until the leaves soften slightly.
Remove the cabbage from the pot and carefully separate the leaves. Let them cool slightly.

Prepare the Filling

In a large bowl, combine the ground beef, red onion, green onions, 2 teaspoons of salt, dill, mint, parsley, garlic, rice, olive oil, and black pepper. Mix well and knead until fully combined.

Assemble the Rolls

Lay out the cabbage leaves on a work surface. Cut out the thick center rib from each leaf. If a leaf is too large, cut it in half.
Place about 1 tablespoon of filling in the center of each leaf. Fold the sides over the filling and roll tightly into a log shape.

Cook the Cabbage Rolls

Line the bottom of a large pot with any extra or torn cabbage leaves.
Arrange the cabbage rolls tightly in a circular pattern, seam-side down, to prevent them from unfolding.
Pour enough chicken stock over the rolls to just cover them.
Place a plate upside down over the rolls to keep them from shifting. Cover with a lid and simmer over low-medium heat for 40-45 minutes.

Prepare the Avgolemono Sauce

In a bowl, whisk the egg yolks. Gradually add the lemon juice while whisking, then stir in the lemon zest., mix the cornstarch and mix until dissolved.
Remove the cabbage rolls from the pot and set aside.
Slowly ladle some hot broth from the pot into the egg-lemon mixture while whisking constantly to temper the eggs.
Once the egg-lemon mixture is warm, slowly pour it back into the pot while stirring continuously. Simmer gently until the sauce thickens, being careful not to let the eggs curdle.

Finish and Serve

Pour the avgolemono sauce over the plated cabbage rolls.
Serve warm, garnished with extra fresh herbs if desired.

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