WHAT I COOK ON CHRISTMAS EVE | GREEK LAHANODOLMADES

Lahanodolmades, also known as sarmades, are traditional Greek stuffed cabbage rolls commonly served on Christmas Day, though they’re enjoyed throughout the year. In many Greek households, the wrapped cabbage leaves symbolize Jesus being wrapped as a baby, which is why this dish is closely connected to Christmas.

I prepare lahanodolmades on Christmas Eve so they’re ready to enjoy the next day. They’re traditionally served either with avgolemono sauce (Greek egg-lemon sauce) or with a creamy lemon sauce.

This video shows how I prepare lahanodolmades step by step, from softening the cabbage leaves to rolling and cooking them, and finishing them with two classic lemon sauces.

INGREDIENTS

For the lahanodolmades (Greek stuffed cabbage rolls)
3 cabbages
1½ lb (about 750 g) ground beef
1½ cups Arborio rice
1 onion, finely chopped
1 bunch parsley, finely chopped
Salt
Black pepper
Olive oil
1 teaspoon baking powder

For avgolemono sauce
2 egg yolks
Juice of 2 lemons
1 tablespoon cornstarch
Broth from the pot

For creamy lemon sauce
2 tablespoons olive oil
2 tablespoons flour
About 2 cups broth
Juice of ½ lemon
Salt
Black pepper

DIRECTIONS

Remove the core from the cabbage and place it seam side down in a pot of boiling water, making sure it is not fully submerged. As the cabbage cooks, the leaves will soften and loosen. Remove the leaves one by one and set them aside on a platter.

While the cabbage is steaming, prepare the filling by mixing the ground beef, rice, onion, parsley, salt, pepper, olive oil, and baking powder until combined. The baking powder keeps the filling fluffy.

Trim the thick stem from each cabbage leaf to make rolling easier. Use the smaller leaves and trimmings to line the bottom of the pot.

Fill the cabbage leaves, roll them, and place them seam side down in the pot. Cover with more cabbage leaves, season with salt and olive oil, and add hot water until it nearly reaches the rolls. Place a plate on top to keep everything in place.

Simmer gently for about 45 minutes.

AVGOLEMONO SAUCE (EGG-LEMON SAUCE)

Once the lahanodolmades are finished cooking, remove the pot from the heat and let it rest for about 10 minutes.

Ladle some of the hot broth into a bowl and set it aside. In another bowl, whisk together the egg yolks, lemon juice, and cornstarch until smooth. While whisking continuously, slowly add the hot broth to temper the mixture.

Pour the avgolemono sauce over the lahanodolmades and gently shake the pot by the handles. Do not stir.

CREAMY LEMON SAUCE

Heat the olive oil in a small pot. Add the flour and whisk for 1–2 minutes, just until smooth and lightly cooked, without browning.

Slowly whisk in the hot broth until creamy. Season with salt and pepper, finish with lemon juice, and pour over the lahanodolmades.

How do you usually spend Christmas Eve?

Keep it simple, keep it real.
Christina Dynamite