Greek Cabbage Rolls with Avgolemono Sauce (Lahanodolmades)
Tender cabbage leaves wrapped around a herby beef and rice filling, simmered in broth and finished with a silky egg-lemon avgolemono sauce. A Greek grandma classic.
Ingredients
- 1 large Green cabbage (about 3 lb)
- 1 lb 93% lean ground beef
- 1/2 cup Long-grain white rice, uncooked
- 1 Onion, grated
- 2 tbsp Fresh dill, chopped
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh mint, chopped
- 2 tbsp Extra-virgin olive oil
- 3 cups Low-sodium chicken broth
- 2 Eggs
- 2 Lemons, juiced
- 1 tbsp Cornstarch
Directions
- Core the cabbage and boil it whole for 8 to 10 minutes, peeling off leaves with tongs as they soften. Drain and trim the thick center ribs.
- Mix the beef, rice, onion, herbs, 1 tbsp olive oil, 1 tsp salt and pepper.
- Put about 2 tbsp filling near the stem end of each leaf, fold in the sides and roll up snugly.
- Line a wide pot with leftover leaves, pack the rolls in seam-side down, drizzle with the remaining oil and add the broth. Set a heatproof plate on top and simmer, covered, 50 to 60 minutes until the rice is tender.
- For the avgolemono, whisk the eggs, lemon juice and cornstarch until frothy. Slowly whisk in 1 1/2 cups of hot cooking broth, then pour back into the pot and shake gently over low heat 2 to 3 minutes until thickened. Do not boil.
Calorie breakdown
Beef 113 · rice 57 · cabbage 55 · olive oil 40 · eggs 23 · onion 8 · broth 5 · cornstarch 5 · lemon 4 · herbs 2
💡 Lighter tip: Temper the eggs slowly. Adding hot broth a ladle at a time keeps the sauce silky instead of scrambled.
Helpful for this recipe
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