Dining and Cooking
Greek Cabbage Rolls/ Lahanodolmades
In Sides and Accompaniments

Greek Cabbage Rolls/ Lahanodolmades



Λαχανοντολμάδες

Get this recipe with exact measurements and more on my website: http://www.dimitrasdishes.com/recipes/lahanodolmades-greek-style-cabbage-rolls-with-egg-lemon-sauce

Serves 6:
​1 large cabbage, stem removed
​2 carrots
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
​1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
​1 teaspoon salt
black pepper to taste
​5-6 cups chicken broth or water

For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch

​Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
​Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
​When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.

​Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.

​Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
​Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
​Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
​A very moist, wet filling will make the best tasting cabbage rolls.

​To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
​Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit.  Roll them up tight but giving enough room for the rice to expand.
​Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
​Layer the cabbage rolls in the pot fitting them snug together.
​Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
​Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
​Carefully remove the plate and the extra cabbage leaves from the pot.
​
​Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
​Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
​Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.

​Serve with some warm toasted bread.
Enjoy!

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42 Comments

  7. BobRooney

    i gotta try this with the lemon sauce. my serbian friend showed me how to make the filling the same exact way, but they used a tomato sauce to cook this in. a romanian friend actually baked these in the oven with ground tomatoes and a bit of starch. amazing how many different cultures share the same base filling. i was also told that it tastes better with pickled whole cabbage leaves and to not use salt since it's already salty.

  9. Joseph Carefoot

    Sheesh, LMAO @ "the color of your pot will change". Corny? Yup, but totally my kind of humor Dimitra.
    Go Girl …😂💘

  10. Margarita Iov

    Hey Dimitra! I'm Ukrainian and this is exactly how my mother and my grandmother are making their golubtcy – that's what we call it. In my family we also prepare them without tomato sauce and serve them in a little bit the cooking liquid/broth with lemon juice and a dollop of sour cream on top. We also use tons of dill and parsley. The only thing we leave out is the starch, so it's more of a liquid than a sauce. It's a very subtle and delicate yet hearty flavour.

  13. KeelFly

    In Greece they usually put an old plate upside down at the bottom of the pot. But the carrots and cellery also give some nice flavor to the mix.

  18. Trudy Lazet

    looks good very good jam go to to make it thank you for the recipe God blessed you love peace strength to you

  19. Susan Campos

    Wonderful good recipe thank you for sharing this recipe for stuffed cabbage rolls with lemon sauce . Yummy ! I can remember ingredients rice and meat onions and parsley and I'll salt pepper and olive oil and some water a 1/4 cup of that to beef ground meat a big head of lettuce cooked for 15 minutes with salted water . And some olive oil so leafs fall off cabbage core taken out before added to boiling water. Then turn cabbage over another 15 minutes till leave fall off another 10 minutes . Then take leaves out to cool into large metal bowl . And have leaves ready to use for rolling with me at mixture with I cup of rice mixed into meat . And use table spoon full of meat to roll cabbage in rolled sizes add to pot with carrots and celery on bottom of pot and extra leave from cabbage on bottom on topp of carrot s and celery layer cabbage roll on top of that leaves layered on bottom till all are packed into pot add other loose leaves on top of cabbage rolls with heavy plate to hold firm in place rolls into pot add water till it's at level of heavy plate. Cook open no lid use of plate for 40 minutes on low heat make lemon sauce while rolls cooling use two eggs and two tablespoons corn starch mix mixture and sal and 1/2 cup of lemon from fresh lemon s juice to egg mixture add some water from the pot of cabbage rolls to lemon mixture stir to thicken use ladle twice add to bowl . Thickened then add to pot of cabbage rolls . Cook to boil and lower to cook for another 30 minutes . Then ready to serve into bowls with lemon juice from pot on top of cabbage rolls. Hot! Eat with fork. Two rolls per serving . Add roasted bread with it with butter. On side. Always another serving as needed . For more cabbage rolls.

  21. Vivian Keramidas

    They say if you put a few pieces of fresh Bell Pepper while boiling the cabbage or brocolli it neutralizes the scent.

  23. Mark Joslin

    Core the cabbage put it in the freezer for 3 day’s take it out and thaw, the leaves separate easily and are supple. Limited smell.

  28. Melissa J

    First time making cabbage rolls . Tried someone else's recipe . Then I found your recipe . I wasn't able to follow your directions exactly , but they was delicious , Thank you !
    Came back again to say how good These was !!!!!!!

  29. 30headcase30

    Love your channel .I'm disabled with TBI, and feel like rambling today, passionate about food, learned Greek from 1st wife & Yaya in-law. Love to make dolmates with cabbage leaves in Avgolemono, never heard of cornstarch in it, more egg yolks instead, also drizzle the broth while whisking the eggs + give it a kiss as you add it to the broth, for love to prevent curdling. 🙂

  33. Joe Skalnek

    Your the best I've found on youtube for perfect greek, thanks to you the dishes I've made are Wonderful, not bad for a Yougslave

  34. Terry Pogue

    I use her recipe ingredients but pressure lucks directions for cooking. For instant to get the cabbage leaves will be lose enough to pull them off to roll only takes 7 minutes in the pressure cooker

  35. Terry Pogue

    Its the egg lemon sauce that i LOVE to me what makes it Greek. I like that sauce on anything well maybe not my morning corn flakes 🙂

  40. Patricia Mullin

    If you put a little vinegar and baking soda with a few cloves and a sprinkle of cinnamon with a little water …just put it in the microwave while you are cooking the cabbage. It cancels the smell of cabbage 😊🎉❤

  41. Stanley McOmber

    A tip for the smell, you can take some of the hot water from the pot, put in a sauce pan with several cloves and/or cinnamon stick(s). And simmer.

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