Lahanodolmades
A comforting Greek dish of cabbage rolls stuffed with a hearty and lemony filling, perfect for sharing and steeped in tradition.
Servings 6 servings
Calories 300kcal
Ingredients
For the cabbage rolls
- 1 large head Cabbage leaves Look for pliable, unblemished leaves.
- 1 lb Ground meat Either beef or pork, or a mix for more flavor.
- 0.5 cup Rice Short or medium grain.
- 1 small Onion Grated finely.
- 1 large Egg For binding the filling.
- to taste Salt & Pepper Start modest and adjust as needed.
- 1 bunch Fresh dill Essential for authentic flavor.
- 2 tablespoons Lemon juice Juice of two fresh lemons.
- to cover Water For simmering the rolls.
For the avgolemono sauce
- 2 large Eggs For the sauce.
- 2 tablespoons Lemon juice To taste.
Instructions
Preparation
- Blanch cabbage leaves in gently boiling water until pliable, cutting out the thick part of the stem.
- In a large bowl, mix ground meat, rice, grated onion, dill, one egg, salt, and pepper using your hands.
Assembly
- Spoon filling onto each cabbage leaf base, fold in sides, and roll up snugly.
- Line the bottom of a pot with torn cabbage leaves, place rolls seam-side down tightly.
Cooking
- Add enough water to cover the rolls. Bring to a gentle simmer, cover, and cook for 45 minutes.
- Whisk two eggs and lemon juice together. Gradually add hot broth to the eggs while whisking to temper. Pour sauce over the rolls.
- Let cook until thickened and glossy, then serve warm.
Notes
Let the rolls rest for 10 minutes before serving to meld flavors. You can use savoy cabbage for easier rolling.
