Lahanodolmades (Stuffed Cabbage Rolls)

One fine Monday night Diva#1 was more awake than ever, she should have never taken that lengthy afternoon nap. She decided to start making Lahanodolmades, which are stuffed cabbage rolls in an avgolemono (egg-lemon) sauce,  à la Greek style. Peaches came over for a surprise visit and found Diva #1 rolling stuffed cabbage leaves in the middle of the night, like a true Greek yiayia (grandmother). She’s never letting her live this one down!

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Lahanodolmades (Stuffed Cabbage Rolls)

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: medium
  • Recipe type: Appetizer or Main

Ingredients:

  • STUFFED CABBAGE ROLLS:
  • 1 green cabbage
  • 1 lb ground veal
  • ½ cup uncooked white rice
  • 1 egg, beaten
  • 1 small white onion, finely diced
  • 2 garlic cloves, minced
  • ⅓ cup fresh dill, finely chopped
  • ⅓ cup fresh Italian parsley, finely chopped
  • Salt and pepper
  • 1 small white onion, thickly sliced
  • 1 lemon, thickly sliced
  • AVGOLEMONO SAUCE:
  • 4 eggs, beaten
  • ⅔ cup fresh lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp fresh dill, finely chopped
  • Salt and pepper

Directions:

  1. STUFFED CABBAGE ROLLS: Peel and discard the outer layer of the green cabbage. Cut around the core of the cabbage and remove it and discard. Bring a large pot of water to a boil, add salt and cabbage. Boil for 12 minutes until the cabbage is tender
  2. Peel the cabbage, reserving the leaves and cutting them in half when they are too big
  3. In a large bowl mix your ground veal, uncooked rice, beaten egg, finely diced white onion, garlic, dill, Italian parsley, and salt and pepper. Mix until incorporated
  4. Lay a cabbage leaf flat, place 1 tbsp of the mixture at the end of the leaf, tuck in the sides of the leaf and roll it up. Do this until you have run out of the stuffing
  5. At the bottom of a wide pot or pan, layer the leftover cabbage leaves, lemon slices and thick-cut sliced white onion. Place the rolled cabbage leaves, seam side down, on the bed of vegetables
  6. Pour water into the pot – the cabbage rolls should not be submerged but you should see the liquid coming up the sides. Bring the water to a boil, cover and reduce the heat to low, simmer for 60-75 minutes until the cabbage is tender and the rice and meat are cooked through
  7. AVGOLEMONO SAUCE: Mix the eggs and lemon juice. Add the corn starch while whisking constantly
  8. Remove the cabbage rolls and the bed of vegetables from the broth. Discard the bed of vegetables
  9. Take a few ladles of broth that cooked the cabbage rolls, and slowly add it to the avogolemono sauce, whisking continuously
  10. Add more broth if necessary, until the desired consistency is reached. Add the fresh dill, and season with salt and pepper. Taste and adjust

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