🇬🇷 Greece · Food
Lahanodolmades: Hearty Greek Cabbage Rolls with Avgolemono Sauce
By eatmundo · July 8, 2026
🇬🇷 GRLahanodolmades are a classic Greek comfort food, featuring tender cabbage leaves generously stuffed with a savory mixture of minced meat, rice, and aromatic herbs. These rolls are gently cooked and then bathed in a rich, tangy avgolemono (egg-lemon) sauce, creating a dish that is both satisfying and incredibly flavorful.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the cabbage, carefully core a large head of cabbage and blanch it in a large pot of boiling, salted water for 10-15 minutes, or until the outer leaves become pliable and easy to remove. Gently peel off about 12-15 large leaves, trimming the thick central vein from each. Continue blanching and peeling until you have enough leaves.
- 2
For the filling, heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the finely chopped onion for 5-7 minutes until translucent and softened. In a large bowl, combine the sautéed onion with 500g of minced beef, 120g of short-grain rice, 1 tablespoon of tomato paste, half a bunch of chopped fresh dill, half a bunch of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined.
- 3
To roll the dolmades, lay a blanched cabbage leaf flat on a clean surface with the trimmed vein side facing you. Place about 1-2 tablespoons of the meat mixture near the bottom center of the leaf. Fold the bottom edge over the filling, then fold in the sides, and finally roll tightly upwards to create a neat parcel. Repeat with the remaining leaves and filling.
- 4
Arrange the cabbage rolls snugly in a large, heavy-bottomed pot, placing any smaller, leftover cabbage leaves or trimmings at the bottom to prevent sticking. Pour 700ml of chicken broth over the rolls, ensuring they are mostly submerged. Add an extra drizzle of olive oil, if desired. Place a plate on top of the rolls to keep them submerged during cooking.
- 5
Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and let the lahanodolmades cook for 60-90 minutes, or until the cabbage is very tender and the rice is fully cooked. You'll know they're ready when they smell wonderfully fragrant and the liquid has slightly reduced.
- 6
While the rolls are simmering, prepare the avgolemono sauce. In a medium bowl, whisk 2 large eggs until frothy. Gradually add the juice of 2 large lemons to the eggs, continuing to whisk vigorously. Slowly ladle about 1-2 cups of the hot broth from the cooking pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling. This is a crucial step for a smooth sauce.
- 7
Once the lahanodolmades are cooked, remove the plate from the pot. Slowly pour the avgolemono sauce evenly over the cabbage rolls. Gently shake the pot in a circular motion for a minute or two to distribute the sauce evenly and ensure it thickens slightly. Do not boil the sauce after adding it, as it may curdle. Serve immediately while warm, perhaps with a sprinkle of extra fresh dill.
Frequently Asked Questions
What kind of cabbage is best for Lahanodolmades and how do I prepare it for easy rolling?+
Use a large, firm green cabbage (savoy works too, but green is traditional). Core the cabbage, then boil it whole or steam individual leaves until pliable, about 5-10 minutes, making them easier to roll without tearing.
Should I use a specific type of rice for the filling, and does it need to be cooked before mixing?+
Short-grain or medium-grain rice like Arborio or Carolina is ideal for its starchiness, which helps bind the filling. The rice is typically added raw to the filling, as it will cook thoroughly and absorb flavors during the slow simmering process.
How long do Lahanodolmades need to simmer, and how can I tell when they are perfectly cooked?+
Lahanodolmades typically simmer for 60-90 minutes over medium-low heat. They are done when the cabbage leaves are very tender and the rice in the filling is fully cooked and plump.
What is the best technique to make the Avgolemono sauce without it curdling, and when should I add it to the dish?+
To prevent curdling, temper the egg and lemon mixture by slowly whisking in warm broth from the cabbage rolls before returning it to the pot. Stir in the Avgolemono just before serving, off the heat, ensuring it doesn't boil.
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