Traditional Greek stuffed cabbage rolls, known as Lahanodolmades, are a comforting Mediterranean delicacy that brings warmth to any table.
These tender cabbage leaves, carefully wrapped around a savory mixture and simmered in a bright lemon sauce, offer the perfect balance of protein and vegetables.
Each roll delivers a satisfying 114 calories while providing 7.1g of protein, making them an excellent choice for a nutritious main course.
Whether you’re hosting a dinner party or preparing a family meal, these authentic Greek rolls will transport you straight to a cozy taverna in Athens.
Ingredients For Greek Stuffed Cabbage Rolls
- For the Cabbage Rolls:
- 2 kg cabbage – select fresh, firm heads
- 1 kg ground beef – prefer lean meat for best results
- 2 medium red onions – finely chopped for even distribution
- 2 egg whites – helps bind ingredients together
- 1 tbsp each of parsley and dill – adds fresh Mediterranean flavors
- 90 ml rice – will expand during cooking
- 1/3 cup olive oil – authentic Greek touch
- Salt and freshly ground pepper to taste
- For the Lemon Sauce:
- 2 tbsp butter – creates rich base
- 1/2 tbsp flour – perfect for thickening
- 1 lemon juice – adds bright, tangy flavor
- 3/4 cup milk – creates creamy texture
- Salt and pepper to taste
Step-by-Step Instructions
- Cabbage Preparation: Remove outer leaves, clean thoroughly, and blanch in boiling water until pliable. Remove thick veins but save them!
- Make the Filling: Combine ground beef, rice, onions, herbs, and egg whites in a bowl. Mix thoroughly with hands to blend flavors.
- Roll Assembly: Place filling on each leaf, fold bottom up, sides in, and roll carefully – don’t overfill!
- Cooking Setup: Line pot with reserved veins and small leaves, arrange rolls seam-side down in layers. Top with inverted plate and cover with water.
- Cooking Process: Bring to boil, then reduce to medium heat. Cook for about 60 minutes until tender.
- Lemon Sauce Magic: Create a roux with butter and flour, gradually add lemon juice, milk, and cooking liquid until perfectly thickened.
- Final Touch: Pour hot lemon sauce over rolls, season with fresh pepper, and serve your Greek masterpiece!
Cooking Techniques
The secret to perfect cabbage rolls lies in the blanching step! Just dip those cabbage leaves in boiling water until they soften – this makes them much easier to roll without breaking. When you’re rolling, think of it like wrapping a tiny present: fold the bottom up first, then bring in the sides, and roll away from you. Don’t roll too tight though – the rice needs some room to expand as it cooks!
Make-Ahead & Storage Tips
These lovely cabbage rolls taste even better the next day! Once cooled, pop them in an airtight container and keep them in the fridge for up to 3 days. The lemon sauce might thicken up a bit in storage – just warm it gently and add a splash of milk if needed. You can also freeze the rolls without the sauce for up to 3 months. When you’re ready to eat them, thaw overnight in the fridge and make fresh lemon sauce just before serving.
Serving Suggestions
In Greek homes, we love serving these warm cabbage rolls with crusty bread to soak up all that yummy lemon sauce! Add a simple Greek salad on the side with tomatoes, cucumbers, and feta cheese for a complete meal. For extra zing, keep some lemon wedges handy – a fresh squeeze right before eating really brings out all the flavors.
Simple Variations
You can switch things up based on what you have at home! Try ground pork or a mix of beef and pork for the filling. No fresh herbs? Dried work too – just use 1 teaspoon each of dried parsley and dill instead of fresh. For a lighter version, try ground turkey and brown rice. Want it extra lemony? Add some lemon zest to your sauce!
Greek Stuffed Cabbage Rolls (Lahanodolmades)
Equipment
- Large deep pot
- Slotted spoon
Ingredients
For the cabbage rolls
- 2 kg cabbage (70 ounces)
- 1 kg ground beef (35 ounces)
- 2 medium-sized red onions finely chopped
- 2 egg whites
- 1 tbsp chopped parsley
For the lemon sauce
- 2 tbsp butter
- 1/2 tbsp flour
- 1 lemon juiced
Instructions
- To make these delicious stuffed cabbage rolls, start by preparing the cabbage. Discard the outer leaves of the cabbage, open up carefully its leaves and wash thoroughly. In a large, deep pot, add some water and bring to the boil.
- Take some of the cabbage leaves and blanch them in the boiling water; parboiling the cabbage leaves before rolling them will make them softer and easier to roll. Remove with a slotted spoon and place on a clean working surface.
- Prepare the stuffing. In a large bowl add the ground beef, the rice, the chopped onions, the parsley, the dill, the egg whites and season; knead the mixture well.
- Roll the cabbage leaves with filling and layer in pot. Cook for about 1 hour.
- Prepare lemon sauce and pour over rolls before serving.