Lahanodolmades Recipe (Greek Stuffed Cabbage Rolls)

This lahanodolmades recipe makes the best Greek stuffed cabbage rolls. Each one is soft, tender, and packed with juicy ground beef, rice, and a fresh herby filling. Wrapped in cabbage leaves and finished with a rich, zesty egg lemon sauce, they melt in your mouth and taste like real Greek comfort food.

They’re much easier than you’d think, and once you start rolling, you’ll see how fun it is. Serve them with crusty bread and a crisp Greek salad — or just pile them up in the middle of the table for everyone to dig in.

Once you taste that tangy egg lemon sauce soaked into every bite, you’ll know why they never last long.

👉 See the full written recipe here:

Lahanodolmades Recipe (Greek Stuffed Cabbage Rolls)

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Today we’re making laano mades Greek stuffed cabbage with a lemon sauce. To start get the one Greek cabbage slowly slowly and very careful we cut out the middle one pot. Peel him up your favorite stock little bit so you needing to gazi boiling roughly 15 minutes. Very careful we’re going to flipping here and after 10 minutes slowly slowly we take him off the leaves and we keep the stock. We use them after either one bowl 500 the Greek beef 150 the wash rice beautiful Greek olive oil fresh mint parsley d one machine put side one onion three reclos the garlic one tomato and blend them all up add this one the bowl salt pepper now give him one very good massage him your cabbage tie out the h piece close him take some meat roll him so it’s a little bit like this cook him the bottom roll him little bit fold him in the sides now keep going the end the cabbage you see easy put some the left over the bottom cleaning the ski the one lemon put are two bay leaves. They’re nice and tight. Put them all inside. Little bit more olive oil is good. Fix him up some more. Leave the top. Cover it in the one blade. Dip beside the stock the cabbage. Make sure it’s feeling good. We bring in the boiling across the top. Burning down the heat and leave it simmer into one bowl. Crack them up three Greek eggs. Squeeze and pour the juice and lemon. 1 tbsp of cornstarch and mix them all up. Roughly 1 hour. We take them out the leaves. Take them out some stock. Slowly we bring him in the temperature. Cook him everywhere. Shake up very good. Bring to the boil and turn off 1 minute. Shakes up your plate. Putting much more sauce on top. Little bit pepper. And the deal is going nice. Cut up one beautiful piece. She’s bloody beautiful, mate.