lahanodolmades (Greek stuffed cabbage rolls)
Lahanodolmades: Greek Stuffed Cabbage Rolls with Lemon-Egg SauceLahanodolmades are traditional Greek stuffed cabbage rolls, filled with a comforting mixture of minced meat, rice, herbs, and spices, then baked and finished with a creamy lemon-egg sauce known as avgolemono. While grape leaf dolmades are more commonly known outside of Greece, lahanodolmades hold a special place in Greek home cooking, especially during the colder months. The word comes from lahano (cabbage) and dolmades (stuffed parcels), and this humble dish has been passed down through generations as a symbol of comfort and sharing.Often enjoyed as a hearty family meal, lahanodolmades are ideal for bringing people together around the table. Whether you serve them piping hot on a winter evening or at room temperature during a summer lunch, they offer warmth, generosity, and tradition in every bite. The ingredients are simple—cabbage, ground meat, rice, and herbs—but the result is deeply satisfying.Making lahanodolmades can be a meditative, rewarding process, especially when done with family or friends. These stuffed cabbage rolls are more than a recipe—they're a celebration of Greek hospitality and the joy of cooking for others. If you're looking to discover a lesser-known Greek classic, lahanodolmades are a delicious place to start.
Equipment
- food processor
Ingredients
- 1 large cabbage
- salt
- filling:
- 1 onion, roughly chopped
- 1 garlic clove, peeled, quartered
- 15 g fresh dill, roughly chopped
- 5 g parsley, rougly chopped
- 1 Tbsp olive oil
- 1/2 tsp cumin (optional)
- 1 1/2 tsp salt or to your liking
- 1 tsp pepper
- 500 g beef mince meat
- 150 g uncooked shortgrain rice (Arborio)
- 1 Knorr chicken or beef stock pot
- Avgolemono sauce:
- 3 large eggs
- 2 large lemons, juiced (I use at least 90ml lemon juice)
- 240 ml cooking liquid from the cabbage
- 1 Knorr chicken or beef stock pot
- 1 tsp heaped, cornstarch or flour
- salt and pepper to taste
- lemon slices and dill fronds (optional)
Instructions
- Prepare the Cabbage:Bring a large pot of salted water to a boil. While the water heats, carefully remove the core from the cabbage, keeping the head intact. Once boiling, submerge the cabbage, core side down, and cook for 10 to 15 minutes.Remove the cabbage from the pot and gently peel off the outer leaves, taking care to keep them whole. Lay the leaves flat on a baking sheet lined with a clean tea towel to dry.When you reach the firmer inner leaves that do not come away easily, return the cabbage to the boiling water and cook for an additional 8-10 minutes. Remove again and continue peeling off as many leaves as possible. Reserve the smaller inner leaves for another use, as they are typically too small for wrapping.
- Prepare the Filling:While the cabbage leaves are drying, begin preparing the filling. Preheat your oven to 200°C (390°F).In a food processor, pulse the onion, garlic, dill, parsley, and a drizzle of olive oil until finely chopped. Add ground cumin (if using), salt, and freshly ground black pepper, then pulse again to combine.Transfer the herb mixture to a large bowl. Add the beef mince and uncooked rice, mixing thoroughly until the ingredients are evenly incorporated.
- Shape the Filling:Take approximately 50 grams of the filling and roll it into a short, thick sausage shape. Set aside and repeat with the remaining mixture. You can change the size of your filling to your own liking...
- Prepare the Baking Dish:Lightly grease a large baking dish with olive oil and set aside.
- Roll the Cabbage Leaves:Place a cabbage leaf flat on your work surface. If the central rib is thick, remove it by cutting a shallow V-shape at the base. For larger outer leaves, cut them in half for more manageable wrapping.Place a portion of filling near the bottom edge of the leaf. Fold the bottom over the filling, then fold in both sides, and roll upwards to enclose the filling completely.Arrange each roll seam side down in the prepared baking dish. Continue until all the filling and suitable cabbage leaves are used.
- Add Stock and Bake:Dissolve a stock pot (or bouillon cube) in 500 ml of boiling water and pour it evenly over the cabbage rolls. Cover the dish tightly with foil and bake for 1 hourRemove the foil and continue baking uncovered for an additional 30 minutes, or until the rice is fully cooked and the rolls are tender.
- Prepare the Avgolemono (Egg-Lemon Sauce):Towards the end of the baking time, whisk the eggs in a small saucepan. Add most of the lemon juice and continue whisking until smooth.In a separate bowl, mix the cornstarch with a small amount of the cabbage cooking liquid until fully dissolved.Gradually whisk approximately 240 ml of the hot cabbage water into the egg and lemon mixture to temper it. Warm the mixture gently over medium-low heat, whisking constantly.Add the dissolved cornstarch and remaining stock to the pot, and continue to whisk until the sauce thickens slightly. Season with salt and pepper to taste, then remove from the heat.
- Serve and Enjoy:Serve the cabbage rolls hot in winter or at room temperature in summer. Spoon the warm avgolemono sauce generously over the rolls just before serving.Garnish with lemon slices and fresh dill, if desired, for a bright, elegant finish. Enjoy!
Notes
If you wish to present the lahanodolmades as a main course, I recommend serving three rolls per person, accompanied by a simple side. When offered as a side dish, a single roll of this size is usually sufficient. Of course, you may shape them smaller should you prefer a more delicate presentation or wish to serve them as part of a broader meze selection.
The avgolemono—a traditional egg and lemon sauce—brings a bright, citrus-forward note to the dish. Its flavour is intentionally sharp, but if you prefer a more subtle acidity, begin with 60 ml of freshly squeezed lemon juice and adjust gradually to suit your taste.
If dill is not to your preference, it may be effortlessly substituted with fresh flat-leaf parsley for a more mellow, herbaceous note.