Description
Greek Stuffed Cabbage Rolls, known as Lahanodolmades, are a delicious traditional dish featuring cabbage leaves filled with a flavorful mixture of ground beef, sweet Italian sausage, herbs, rice, and spices. Simmered gently and finished with a tangy avgolemono (egg-lemon) sauce, these rolls are a comforting and hearty meal perfect for family dinners.
Ingredients
Meat and Filling
- 1 lb ground beef
- 1 lb ground sweet Italian sausage
- 1 cup white rice
- ½ bunch fresh dill, chopped
- ½ bunch fresh parsley, chopped
- 3 scallions, sliced
- 1 pinch ground cumin
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 onion, diced (for the filling)
Cabbage and Cooking Base
- 1 whole cabbage
- ½ cup extra virgin olive oil (divided: 1 tbsp for sautéing onion, ⅓ cup for cooking liquid)
- 1 onion, diced (for sautéing)
- Handful fresh parsley (for layering over sautéed onion)
- Water, enough to cover the rolls in the pot
Avgolemono Sauce
- 2 eggs
- 4 lemons, juiced
- Ladleful of cooking broth (reserved from cabbage rolls)
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to boil. Remove the entire core from the cabbage with a knife and immerse the whole cabbage head in the boiling water for a few minutes. Using tongs, carefully peel off each softened leaf and set them aside in a colander to drain and cool.
- Make the Filling: In a large mixing bowl, combine ground beef, ground sweet Italian sausage, diced onion (for the filling), white rice, sliced scallions, chopped dill, chopped parsley, a pinch of ground cumin, sea salt, and freshly ground pepper. Mix well until all ingredients are thoroughly combined.
- Prepare Cabbage Leaves for Stuffing: Remove the hard rib from the cabbage leaves with a knife, if present. Place a spoonful of the meat and rice stuffing in the center of each leaf, then carefully roll them up into tight rolls, folding in the sides as you go to seal the filling inside.
- Sauté Onion and Prepare Pot: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the second diced onion (reserved for sautéing) and cook until softened, about a few minutes. Once translucent, sprinkle a handful of fresh parsley over the onion. Optionally, add some leftover cabbage leaves on top for extra flavor and cushioning.
- Arrange Cabbage Rolls: Layer the stuffed cabbage rolls in the pot side by side in a single or double layer, depending on pot size. Place a plate on top of the rolls to prevent them from unwrapping during cooking.
- Add Liquid and Simmer: Pour enough water into the pot to cover the cabbage rolls completely. Add ⅓ cup of olive oil to the water. Cover the pot with a lid, reduce the heat to low, and let the cabbage rolls simmer gently for 60 minutes.
- Rest After Cooking: After simmering, remove the pot from heat and uncover. Let the cabbage rolls sit for 10 minutes in the broth to absorb additional flavor and cool slightly.
- Prepare Avgolemono Sauce: In a bowl, whisk the two eggs vigorously for about 2 minutes until frothy. Gradually add the freshly squeezed lemon juice while continuing to whisk. Slowly drizzle a ladleful of the hot cooking broth into the egg-lemon mixture to temper it, whisking constantly to avoid curdling.
- Finish and Serve: Pour the avgolemono sauce over the cabbage rolls in the pot. Gently shake the pot to distribute the sauce evenly over all the rolls. Serve immediately while warm.
Notes
- Removing the hard rib from each cabbage leaf makes rolling easier and the eating experience more pleasant.
- Tempering the eggs with hot broth is essential to avoid scrambling the sauce, ensuring a smooth, creamy texture.
- Use fresh lemon juice for the best bright and tangy flavor in the avgolemono sauce.
- Leftover cabbage leaves can be added on top during cooking to add flavor and prevent burning.
- This dish can be served with crusty bread or a Greek salad to complete the meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
