Lahanodolmades Recipe: Cabbage Rolls with egg-lemon sauce

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Lahanodolmades Recipe: Cabbage Rolls with egg-lemon sauce

Recipe by GreekFood
Course: MainCuisine: greekDifficulty: Medium


Prep time


Cooking time






  • Cabbage: 1 large head

  • Ground meat (beef, pork, or a mix): 500 grams

  • Rice (uncooked, short-grain): 1 cup

  • Onion (finely chopped): 1 large

  • Garlic (minced): 2 cloves

  • Fresh parsley (finely chopped): 1/2 cup

  • Fresh dill (finely chopped): 1/4 cup

  • Egg: 1

  • Olive oil: 2 tablespoons, plus extra for cooking

  • Lemon juice: 2 tablespoons

  • Salt and pepper to taste

  • Chicken or vegetable broth: 2-3 cups

  • Flour: 2 tablespoons (for the avgolemono sauce)

  • Eggs: 2 (for the avgolemono sauce)

  • Lemon juice: 1/4 cup (for the avgolemono sauce)


  • Prepare the Cabbage: Boil a pot of water and blanch the cabbage leaves for a few minutes until they are soft enough to roll. Drain and set aside, cutting out the tough central vein from each leaf.
  • Make the Filling: In a bowl, mix the ground meat, uncooked rice, onion, garlic, parsley, dill, 1 egg, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and pepper.
  • Roll the Dolmades: Place a cabbage leaf on a flat surface. Add a spoonful of the filling to the center. Fold in the sides and roll up the leaf to enclose the filling. Repeat with the remaining leaves and filling.
  • Cook the Dolmades: Arrange the rolls seam side down in a pot. Drizzle with olive oil and add enough broth to just cover the rolls. Place a plate on top to keep them submerged and simmer for about 45 minutes until the rice is cooked.
  • Make Avgolemono Sauce: Whisk together the flour, 2 eggs, and 1/4 cup lemon juice in a bowl. Gradually add some of the hot broth from the dolmades, whisking constantly. Then, pour the mixture back into the pot with the dolmades, shaking the pot gently to distribute the sauce. Heat through but do not boil.
  • Serve: Serve the lahanodolmades warm with the avgolemono sauce.

Recipe Video

Lahanodolmades Pro Tips

Here are some tips to help you achieve the best results when making Lahanodolmades:

  1. Selecting the Right Cabbage: Choose a fresh cabbage with large, pliable leaves. Savoy cabbage is a great option due to its texture and flavor, but regular green cabbage works well too.
  2. Softening the Leaves: To make the cabbage leaves easier to roll, you can either blanch them in boiling water or freeze the whole cabbage head and then thaw it. Freezing and then thawing breaks down the leaves, making them soft and pliable.
  3. Avoid Overfilling: When stuffing the cabbage leaves, be careful not to overfill them. The rice will expand as it cooks, so you need to leave a little room inside each roll to accommodate this.
  4. Keep the Rolls Tight: Roll the cabbage leaves tightly to ensure they don’t open up during cooking. The snug fit also helps the flavors to meld together nicely.
  5. Layering in the Pot: Arrange the rolls seam side down in the pot to prevent them from unrolling. Start by laying a few unused or torn cabbage leaves at the bottom of the pot to prevent sticking and burning.
  6. Simmer Gently: Cook the Lahanodolmades on a low simmer. A rapid boil can cause the rolls to break apart.
  7. Avgolemono Sauce: When preparing the avgolemono (egg-lemon) sauce, temper the eggs by slowly adding some hot broth to the egg mixture before adding it back to the pot. This prevents the eggs from scrambling.
  8. Resting Time: After cooking, let the Lahanodolmades rest for a few minutes before serving. This allows the flavors to settle and the sauce to thicken slightly.
  9. Season to Taste: Adjust the seasoning of the filling and sauce according to your preference. You can also add spices like cinnamon or nutmeg for a different flavor profile.
  10. Serve With Accompaniments: Lahanodolmades can be served with a side of crusty bread, a light salad, or even some extra lemon wedges for those who prefer a tangier taste.

Remember, cooking is as much about the process as it is about the result. Enjoy the experience of making this traditional dish!

What to serve with Lahanodolmades?

Serving Lahanodolmades (stuffed cabbage rolls) can be a delightful experience, especially when paired with the right side dishes and accompaniments. Here are some ideas for what to serve with Lahanodolmades to create a balanced and flavorful meal:

  1. Fresh Bread: A loaf of crusty bread, like a baguette or sourdough, is great for soaking up the delicious sauce from the Lahanodolmades.
  2. Greek Salad: A classic Greek salad made with tomatoes, cucumbers, onions, olives, and feta cheese, dressed in olive oil and vinegar, complements the flavors of the dish well.
  3. Tzatziki Sauce: This yogurt and cucumber dip is refreshing and can be a nice contrast to the rich flavors of the stuffed cabbage rolls.
  4. Lemon Roasted Potatoes: Greek-style lemon potatoes roasted with olive oil, garlic, and herbs can be a hearty and flavorful side.
  5. Rice Pilaf: A simple rice pilaf can be served alongside for those who prefer a more filling accompaniment.
  6. Steamed Vegetables: Lightly steamed or sautéed vegetables like green beans, carrots, or zucchini can add color and nutrition to the meal.
  7. Feta Cheese: A small serving of feta cheese can add a tangy, salty element to the meal.
  8. Olives and Pickles: A small plate of olives and pickled vegetables can be a great addition, offering a bit of acidity and crunch.
  9. Wine Pairing: A nice bottle of Greek wine, such as a crisp white Assyrtiko or a light red Agiorgitiko, can complement the flavors of the dish.
  10. Dessert: Finish the meal with a light Greek dessert like Baklava or Galaktoboureko (a custard-filled phyllo pastry), paired with Greek coffee or tea.

These sides and accompaniments can help to create a well-rounded and enjoyable dining experience, allowing the flavors of the Lahanodolmades to shine while providing a variety of textures and tastes.

Servings, Prep time, Cooking time & Calories

When preparing Lahanodolmades, the servings, prep time, cooking time, and estimated calories per serving can vary based on the recipe and portion sizes. However, I can provide you with a general guideline for an average recipe:

  1. Servings: This recipe typically serves about 4-6 people, depending on the size of the cabbage rolls and the appetite of your diners.
  2. Prep Time: The preparation time can be around 30-45 minutes. This includes the time for preparing the cabbage leaves, making the filling, and rolling the dolmades. Keep in mind that this can vary depending on your skill and speed in the kitchen.
  3. Cooking Time: The total cooking time is usually about 45-60 minutes. This includes the time to simmer the Lahanodolmades until the rice and meat are fully cooked.
  4. Calories: The calorie count per serving can vary widely based on the ingredients and portion sizes. On average, a serving of Lahanodolmades with avgolemono sauce might contain approximately 350-450 calories. This estimate includes the meat, rice, cabbage, and sauce. However, this is a rough estimate, and the actual calorie count can be higher or lower based on the specific ingredients used and how much oil or fat is included in the recipe.

These figures are approximations and can vary depending on the exact ingredients and portion sizes you use. For a more accurate calculation, especially if you are tracking dietary intake for health reasons, you might consider using a recipe calculator with the specific ingredients and quantities you plan to use.