Description
Indulge in the vibrant flavors of Greek cuisine with these delightful Greek Stuffed Cabbage Rolls, also known as Lahanodolmades. These hearty rolls feature a savory filling of ground beef and rice, all wrapped in tender cabbage leaves. Topped with a creamy egg-lemon sauce, they provide a satisfying meal that’s perfect for family gatherings or cozy dinners. With their comforting texture and rich taste, these stuffed cabbage rolls are sure to impress your guests and become a staple in your kitchen.
Ingredients
Scale
- 1 large cabbage (savoy or green/white)
- 3 lbs ground beef
- 1 onion (diced)
- 1 ½ cups uncooked rice
- 1 cup tomato puree
- 1/3 cup fresh parsley
- 1 1/2 tablespoons salt
- 3/4 teaspoon pepper
- 1/2 cup olive oil
- 2 vegetable bouillon cubes (or vegetable/chicken broth)
- water (enough to cover the cabbage rolls)
- 2 large eggs
- 1 lemon (juiced)
Instructions
- Prepare the cabbage by discarding outer leaves and boiling it until softened. Detach leaves carefully and set aside.
- In a mixing bowl, combine ground beef, diced onion, rice, tomato puree, parsley, salt, and pepper.
- Assemble the rolls by placing filling on each leaf and rolling them tightly.
- Arrange rolls in a Dutch oven over smaller cabbage leaves, drizzle with olive oil, add broth to cover, and simmer for about an hour.
- While cooking, prepare the Avgolemono sauce by whipping egg whites and mixing with yolks and lemon juice. Temper with hot broth before stirring back into the pot.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 roll (150g)
- Calories: 310
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg