Lahanodolmades (Greek Stuffed Cabbage)
Ingredients
- 1 pcWhite cabbage (whole)
- 300 gGround beef 15% fat (fresh)
- 200 gGround pork (fresh)
- 100 gWhite rice (raw)
- 1 pcOnion (finely minced)
- 2 pcGarlic (chopped)
- 2 tbspDill (chopped)
- 2 tbspParsley (chopped)
- 60 mlExtra virgin olive oil (for cooking)
- 2 pcEgg (for the sauce)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt (seasoning)
- 1 pinchBlack pepper ground (seasoning)
- 500 mlChicken broth (warm)
Method
Translucent cabbage leaves enclosing a juicy meat and rice filling. The egg-lemon sauce adds a tangy creaminess that binds everything together without being heavy.
- 1
Remove the hard core of the cabbage. Submerge the whole head in boiling salted water. Peel off the leaves one by one as they become soft and translucent. Cool immediately.
- 2
Mix the beef, pork, raw rice, minced onion, chopped garlic, and herbs. Knead until the texture is homogeneous. The filling should be moist.
- 3
Place a spoonful of filling at the base of each leaf. Fold in the sides and roll loosely to allow the rice to expand. Pack the rolls tightly into a pot.
- 4
Add chicken broth and olive oil halfway up the rolls. Cover with an inverted plate to keep the cabbage in place. Simmer until the cabbage is tender.
- 5
Whisk the eggs with the lemon juice. Slowly pour a ladle of hot broth into the mixture while whisking to temper. Pour back into the pot and shake to coat the rolls.
Frequently asked questions
How do you get this dish right?
- Line the bottom of the pot with leftover small cabbage leaves to prevent the rolls from sticking.
- Do not roll too tightly: the rice needs space to expand without tearing the leaf.
- The avgolemono should never boil once added, otherwise the egg will curdle and the sauce will split.
How long does this dish keep?
Keep for 3 days in the refrigerator. When reheating, add a splash of water to loosen the sauce that will have set.
