Lahanodolmathes Greek Cabbage Rolls
Delight in the comforting flavors of *Lahanodolmathes*, traditional Greek cabbage rolls, a dish that masterfully combines tender cabbage leaves with a savory filling of seasoned ground beef, pork, and rice. These perfectly rolled parcels are simmered to perfection in a fragrant broth and finished with a velvety smooth *avgolemono* sauce, the hallmark lemon-egg emulsion of Greek cuisine. This hearty and flavorful recipe is enhanced with fresh herbs like dill and parsley, creating a delicious harmony of bright and earthy notes. Perfect for an impressive dinner or a cozy family meal, these cabbage rolls are a testament to Greek culinary tradition. Serve warm with a garnish of fresh herbs for an elegant finish. Keywords: Greek cabbage rolls, lahanodolmathes recipe, avgolemono sauce, traditional Greek cuisine, savory stuffed cabbage.
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Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 125 grams White rice
- 1 medium Onion
- 2 tablespoons Olive oil
- 2 tablespoons Dill
- 2 tablespoons Parsley
- 2 Eggs
- 2 Lemons
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 liter Chicken or vegetable broth
Directions
Step 1
Prepare the cabbage by removing the core using a sharp knife. Boil the entire cabbage head in a large pot of lightly salted water for 10 minutes or until the leaves are tender and pliable. Carefully remove the leaves one by one, setting them aside to cool.
Step 2
Finely chop the onion and sauté in 2 tablespoons of olive oil until translucent.
Step 3
In a large bowl, combine the ground beef, ground pork, rice, sautéed onion, chopped dill, chopped parsley, salt, and pepper. Mix until fully combined.
Step 4
Trim the thick vein at the base of each cabbage leaf to make it easier to roll. Place a cabbage leaf on a flat surface and add 1-2 tablespoons of the filling at the base of the leaf. Fold in the sides and roll tightly, forming a neat parcel.
Step 5
Line the bottom of a large pot with leftover cabbage leaves to prevent sticking. Place the cabbage rolls seam-side down in the pot, forming layers as needed.
Step 6
Pour the broth over the cabbage rolls until almost covered. Place a heavy plate on top of the rolls to keep them submerged during cooking. Cover the pot with a lid and simmer on low heat for 60-75 minutes until the rolls are cooked through and the rice is tender.
Step 7
To make the avgolemono (lemon-egg) sauce, whisk the eggs in a bowl until frothy. Gradually add the juice of 2 lemons while continuing to whisk. Slowly ladle 1 cup of the hot cooking liquid from the pot into the egg-lemon mixture, whisking constantly to temper the eggs.
Step 8
Remove the pot from heat and pour the avgolemono sauce over the cabbage rolls. Gently shake the pot to distribute the sauce. Let the rolls sit for 5 minutes before serving.
Step 9
Serve warm, garnished with additional dill or parsley if desired.
Nutrition Facts
| Serving size | (2626.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2807.2 |
| Total Fat 193.0g | 0% |
| Saturated Fat 67.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 947mg | 0% |
| Sodium 6690.0mg | 0% |
| Total Carbohydrate 88.7g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 23.5g | |
| Protein 189.7g | 0% |
| Vitamin D 117IU | 0% |
| Calcium 453.3mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 2779.4mg | 0% |
Source of Calories