Greek Stuffed Cabbage Rolls with Avgolemono Sauce

Greek · Winter · 180 min · Serves 6 · By Lesapor Test Kitchen

These Greek stuffed cabbage rolls, known as Lahanodolmades, are a hearty winter dish made with tender cabbage leaves filled with a flavorful mixture of ground meat and rice. The rolls are then gently cooked and finished with a tangy Avgolemono sauce, making them a warming and satisfying meal perfect for make-ahead preparation.

Ingredients

  • 1 large head of cabbage
  • 500 grams ground beef
  • 200 grams ground pork
  • 1 cup uncooked white rice
  • 1 large white onion, finely chopped
  • 2 tablespoons olive oil
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 cups chicken stock
  • 3 large eggs
  • 1/3 cup fresh lemon juice
  • Flaky sea salt, to taste

Method

  1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water. Cook until the cabbage leaves are tender, about 10 minutes. Remove and drain the cabbage, allowing it to cool slightly.
  2. In a large bowl, combine ground beef, ground pork, rice, onion, olive oil, dill, parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
  3. Carefully separate the cabbage leaves. Place about 2 tablespoons of the meat mixture in the center of each leaf, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.
  4. Line the bottom of a large pot with some of the smaller or torn cabbage leaves. Arrange the rolls, seam-side down, in the pot in layers.
  5. Pour the chicken stock over the cabbage rolls to cover them. Place a plate on top to keep them submerged. Simmer gently over low heat for 1.5 hours.
  6. In a bowl, whisk the eggs until frothy. Add the lemon juice gradually while whisking continuously.
  7. Carefully ladle 1 cup of the hot cooking liquid into the egg and lemon mixture, whisking constantly to temper the eggs. Pour the Avgolemono sauce back over the cabbage rolls and gently shake the pot to combine.
  8. Season with flaky sea salt to taste and serve warm, or cool completely and refrigerate for make-ahead meal prep.