Lahanodolmades – Greek Cabbage Rolls in Lemon-Egg Sauce Recipe
Lahanodolmades are the Greek version of cabbage rolls, where cabbage leaves are filled with meat and rice, then served in a delicate lemon-egg avgolemono sauce. The dish is similar to Polish cabbage rolls, but thanks to the lemon it’s lighter and more refreshing. It often appears at family lunches and Sunday gatherings around the table.
Lahanodolmades combine the comforting character of classic cabbage rolls with the lightness and freshness of Greek cuisine. The silky avgolemono sauce gives them a unique lemony aroma and delicate creaminess without using cream. It’s a great way to discover a familiar dish in a completely new, Mediterranean version.
Chef's tips
When blanching the cabbage, don’t rush removing the leaves – take them off as soon as they soften, so they stay elastic and don’t tear while rolling. Try to roll the lahanodolmades quite tightly so they keep their shape during cooking. When tempering the egg-lemon sauce, add the hot broth really slowly and whisk constantly – this is the key to a smooth, velvety avgolemono without scrambled egg bits.
How to serve
Serve lahanodolmades hot, generously coated in the lemon-egg sauce, with extra fresh dill or parsley on top. They pair well with a crisp green salad, cucumber and tomato salad, or simply with crusty bread to soak up the sauce. For a full Greek-style meal, add olives, feta and a light white wine or chilled water with lemon.
Ingredients
- white cabbage medium head - 1 head
- ground beef can be mixed ground meat - 500 g
- rice short-grain - 120 g
- onion finely chopped - 1 piece
- carrot grated on fine holes - 1 piece
- parsley chopped - 3 tablespoons
- dill chopped - 2 tablespoons
- egg 2 for the sauce, 1 for the filling - 3 piece
- lemon freshly squeezed juice - 2 piece
- vegetable broth or chicken broth - 800 ml
- olive oil for the filling and cooking - 3 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Cut out the core from the cabbage with a knife. Bring a large pot of water to a boil. Place the whole head of cabbage into the boiling water (core side down) and cook for 5–7 minutes. Then gently remove the softened outer leaves with a fork or tongs and set them aside on a plate. Put the cabbage back into the pot and repeat until you have about 16–20 large leaves. Trim the thick central vein from each leaf so it’s easier to roll.
- Rinse the rice in a sieve under running water. Heat 1 tablespoon of olive oil in a pan, add the onion and sauté for 3–4 minutes until softened. Add the grated carrot and cook for another 3 minutes, stirring.
- Place the ground meat in a large bowl, add the sautéed onion and carrot, the rice, 1 egg, parsley, dill, 1 teaspoon of salt and pepper. Knead with your hand for 3–4 minutes until everything is well combined.
- Place 1–2 tablespoons of filling (depending on the size of the leaf) near the bottom of each cabbage leaf. Fold the sides over the filling, then roll up into a tight little parcel, making sure the filling doesn’t fall out.
- Line the bottom of a wide pot with a few leftover or damaged cabbage leaves so the rolls don’t burn. Arrange the lahanodolmades tightly next to each other, seam side down, in one or two layers.
- Pour broth over the rolls so they are almost covered. Add 2 tablespoons of olive oil and a pinch of salt. Place an inverted plate on top to gently press them down so they don’t float. Cover the pot with a lid.
- Bring to a boil, then reduce the heat and simmer over low heat for 45–50 minutes, until the rice and meat are tender. Remove the pot from the heat and let it stand for 10 minutes.
- Crack 2 eggs into a bowl and whisk for about 1 minute until lightly foamy. Slowly pour in the lemon juice while whisking constantly.
- Ladle some hot broth from the pot with the cabbage rolls and very slowly pour it in a thin stream into the bowl with the eggs and lemon, whisking vigorously so the eggs don’t curdle. Repeat once more with another ladle of broth.
- Gently pour the egg-lemon sauce back into the pot, moving it slightly so the sauce distributes between the rolls. Do not boil again; just heat over very low heat for 2–3 minutes until the sauce thickens slightly. Serve immediately.
Storage
Gołąbki w sosie jajeczno-cytrynowym najlepiej zjeść w ciągu 2–3 dni, przechowując je w lodówce w sosie. Podgrzewaj bardzo delikatnie na małym ogniu, nie dopuszczając do wrzenia, aby sos się nie zwarzył.
