Lahanodolmades: Greek Stuffed Cabbage Rolls in Lemon Sauce

Get ready to savor a true Greek classic: lahanodolmades, aka Greek stuffed cabbage rolls! Tender cabbage leaves embrace a perfectly balanced filling of rice and savory meat with onion and herbs, all brought to life with a luscious, tangy lemon sauce. It’s the ultimate taste of tradition, comfort and Mediterranean magic in every bite.

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Lahanodolmades: Greek Stuffed Cabbage Rolls in Lemon Sauce

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 5

Calories 571 kcal

Author Anastasia Midas

Ingredients

Cabbage rolls

• 1 large cabbage stem removed
• 2 carrots roughly chopped
• 3 celery ribs roughly chopped
• 1 lb. ground beef
• 1/4-1/2 cup olive oil
• 1/4 cup water or more
• 1 small onion divided
• 1/2 cup uncooked white rice
• 1/2 cup chopped parsley
• 1/2 cup chopped dill
• 1 tsp. salt plus more to taste
• Black pepper to taste
• 5-6 cups chicken broth or water

Egg lemon sauce

• 3 egg yolks
• 1/2 cup freshly squeezed lemon juice
• 2 Tbsp. cornstarch

Instructions

1. In pot with salted water, add cabbage with cored part down, bring to boil and boil about 15 minutes and turn it over to finish cooking. (Note: The leaves will release easily and will be translucent but not mushy.)

2. Detach leaves as they soften, placing them in colander to drain. Reserve small inner leaves for layering.
3. At the bottom of large pot, layer chopped carrots, celery and small cabbage pieces to create a bed for the rolls.
4. In food processor, puree half the onion with parsley. Transfer to mixing bowl. Repeat with remaining onion along with dill and add that to mixing bowl, as well.
5. To mixing bowl, add ground beef, rice, olive oil, water, salt and pepper. Mix by hand until the filling is moist, adding more water if necessary.
6. On flat work surface, lay a cabbage leaf flat, trim off thick stem and add 1 tablespoon of filling to center. Fold in sides and roll tightly, allowing room for rice to expand. Adjust filling size for smaller leaves.
7. Place rolls snugly in pot over previously laid vegetable bed. Cover with reserved cabbage leaves and place an inverted plate on top to secure rolls.
8. Add enough chicken broth or water to just reach the plate. Cover and bring to boil, then simmer 30-45 minutes. When cooked, remove plate and extra cabbage leaves.
9. In mixing bowl, whisk together egg yolks, lemon juice and cornstarch until smooth. Gradually and carefully add hot broth from the pot, whisking constantly.
10. Pour mixture back into pot, gently shaking it to distribute sauce. Do not stir because you don’t want to disturb cabbage rolls. Let it come to boil, turn off heat off and let it sit until your sauce becomes thick and creamy. Taste and adjust seasoning.
11. Let cabbage rolls rest 15 minutes to allow sauce to thicken. To serve, spoon lemon sauce on plate and add cabbage rolls on top.

Recipe Notes

Get the ingredients you’ll need (and more!) from Vitacost.

Nutrition Facts

Lahanodolmades: Greek Stuffed Cabbage Rolls in Lemon Sauce

Amount Per Serving

Calories 571 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 10g50%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Cholesterol 186mg62%

Sodium 1381mg58%

Potassium 839mg24%

Carbohydrates 39g13%

Fiber 6g24%

Sugar 10g11%

Protein 23g46%

Vitamin A 5296IU106%

Vitamin C 91mg110%

Calcium 152mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.