Greek
Lahanodolmades
Tender cabbage leaves are wrapped around a fragrant filling of minced meat, rice, onion, and herbs, then simmered slowly until soft. A warm avgolemono sauce gives the rolls their classic Greek lemony richness.
Watch it madeDimitra's Dishes · 17:50
Ingredients
- Small green cabbage1, about 900g
- Ground beef, or half beef and half pork200g
- Short-grain rice1/3 cup
- Small yellow onion, grated1
- Fresh dill, finely chopped2 tbsp
- Fresh parsley, finely chopped1 tbsp
- Fresh mint, finely chopped1 tsp
- Extra virgin olive oil3 tbsp
- Salt3/4 tsp, plus more for boiling water
- Freshly ground black pepper1/2 tsp
- Chicken stock or water2 cups
- Egg1 large
- Fresh lemon juice3 tbsp
Method
- Cut out the hard core from the cabbage and place the whole cabbage in a large pot of salted boiling water.
- As the outer leaves soften, gently peel them away with tongs and transfer them to a tray; continue until you have about 10 large leaves.
- Trim the thick center rib from each cabbage leaf so the leaves can roll easily, keeping torn or small pieces for lining the pot.
- In a bowl, mix the ground meat, rice, grated onion, dill, parsley, mint, 2 tablespoons olive oil, salt, and black pepper until evenly combined.
- Place one cabbage leaf on the work surface, add a spoonful of filling near the base, fold in the sides, and roll up firmly but not too tightly to allow the rice to expand.
- Line the bottom of a small heavy pot with the reserved torn cabbage pieces.
- Arrange the cabbage rolls seam-side down in the pot in a snug single or double layer.
- Pour in the stock or water and the remaining 1 tablespoon olive oil, then place an inverted heatproof plate over the rolls to keep them in place.
- Bring to a gentle simmer, cover, and cook over low heat for 50 to 60 minutes, until the cabbage is tender and the rice is cooked.
- Carefully transfer the cabbage rolls to a warm platter and keep the cooking liquid in the pot.
- Whisk the egg in a bowl until frothy, then whisk in the lemon juice.
- Slowly ladle about 1 cup of hot cooking liquid into the egg-lemon mixture while whisking constantly to temper it.
- Pour the tempered avgolemono back into the pot over very low heat and swirl gently for 1 to 2 minutes until lightly thickened, without letting it boil.
- Spoon the avgolemono sauce over the warm lahanodolmades and let them rest for 5 minutes before serving.
Common questions
Can I substitute savoy cabbage or Napa cabbage for the small green cabbage in lahanodolmades?
Yes. Savoy cabbage works very well because the leaves are tender and flexible. Napa cabbage is softer and rolls easily, but it can overcook faster, so reduce simmering time a little and handle the leaves gently.
How long do lahanodolmades take to cook, and how do I know when they're done?
After simmering gently, they usually need about 45 to 60 minutes, depending on size and how tightly packed the pot is. The rolls are done when the rice is tender, the meat is cooked through, and the cabbage is very soft.
What are the most common mistakes when making cabbage rolls?
The biggest mistakes are overstuffing the leaves, rolling too tightly, and boiling too hard. Overstuffed rolls can burst, and a vigorous boil can tear them apart. Keep the pot snug, cover the rolls with a plate, and simmer gently.
How should I store leftover lahanodolmades, and can I freeze them?
Store cooled leftovers in an airtight container with some cooking liquid in the fridge for up to 3 days. They also freeze well for about 2 months. Thaw overnight in the fridge and reheat gently so the rolls stay moist.
What is the best way to serve lahanodolmades?
Serve them warm with a drizzle of olive oil and plenty of lemon sauce or fresh lemon juice. They also pair well with avgolemono-style sauce, yogurt, or crusty bread, and they’re good as a main dish or mezze.