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Greek Cabbage Rolls (Lahanodolmades) with Lemon Sauce | Traditional Greek Comfort Food
Looking for a cozy, flavorful dish that brings authentic Greek flavors to your kitchen? These Greek Cabbage Rolls (Lahanodolmades) with Avgolemono Sauce are exactly what you need! Tender cabbage leaves are stuffed with a fragrant mixture of ground beef, fresh herbs, and rice, then simmered to perfection and finished with a creamy, tangy lemon-egg sauce. It’s Greek comfort food at its best!

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🔥 In this video, you’ll learn:
✅ How to prepare cabbage leaves for rolling
✅ The perfect way to mix and season the stuffing
✅ How to roll the cabbage leaves so they hold together while cooking
✅ Tips for making a smooth and creamy avgolemono sauce

These Greek cabbage rolls are packed with Greek goodness, perfect for a comforting dinner or meal prep for the week. Serve them with a Greek salad, roasted veggies, or warm crusty bread for a complete meal.

Try this recipe and bring the flavors of Greece to your home! Let me know in the comments how yours turned out.

Print Recipe: https://www.thefooddee.ca/post/greek-...

🍽️ Full Recipe Below ⬇️
Ingredients
🟢 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
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
🔪 Instructions
1️⃣ 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 from the pot and carefully separate the leaves. Let them cool slightly.
2️⃣ Make the Filling:

In a large bowl, combine 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.
3️⃣ 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.
4️⃣ 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.
5️⃣ Make 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 until dissolved.
Remove the cabbage rolls from the pot and set them 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.
6️⃣ 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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