Lahanodolmathes Greek Cabbage Rolls
Delight in the comforting flavors of *Lahanodolmathes*, traditional Greek cabbage rolls, a dish that masterfully combines tender cabbage leaves with a savory filling of seasoned ground beef, pork, and rice. These perfectly rolled parcels are simmered to perfection in a fragrant broth and finished with a velvety smooth *avgolemono* sauce, the hallmark lemon-egg emulsion of Greek cuisine. This hearty and flavorful recipe is enhanced with fresh herbs like dill and parsley, creating a delicious harmony of bright and earthy notes. Perfect for an impressive dinner or a cozy family meal, these cabbage rolls are a testament to Greek culinary tradition. Serve warm with a garnish of fresh herbs for an elegant finish. Keywords: Greek cabbage rolls, lahanodolmathes recipe, avgolemono sauce, traditional Greek cuisine, savory stuffed cabbage.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 125 grams White rice
- 1 medium Onion
- 2 tablespoons Olive oil
- 2 tablespoons Dill
- 2 tablespoons Parsley
- 2 Eggs
- 2 Lemons
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 liter Chicken or vegetable broth
Instructions
Prepare the cabbage by removing the core using a sharp knife. Boil the entire cabbage head in a large pot of lightly salted water for 10 minutes or until the leaves are tender and pliable. Carefully remove the leaves one by one, setting them aside to cool.
Finely chop the onion and sauté in 2 tablespoons of olive oil until translucent.
In a large bowl, combine the ground beef, ground pork, rice, sautéed onion, chopped dill, chopped parsley, salt, and pepper. Mix until fully combined.
Trim the thick vein at the base of each cabbage leaf to make it easier to roll. Place a cabbage leaf on a flat surface and add 1-2 tablespoons of the filling at the base of the leaf. Fold in the sides and roll tightly, forming a neat parcel.
Line the bottom of a large pot with leftover cabbage leaves to prevent sticking. Place the cabbage rolls seam-side down in the pot, forming layers as needed.
Pour the broth over the cabbage rolls until almost covered. Place a heavy plate on top of the rolls to keep them submerged during cooking. Cover the pot with a lid and simmer on low heat for 60-75 minutes until the rolls are cooked through and the rice is tender.
To make the avgolemono (lemon-egg) sauce, whisk the eggs in a bowl until frothy. Gradually add the juice of 2 lemons while continuing to whisk. Slowly ladle 1 cup of the hot cooking liquid from the pot into the egg-lemon mixture, whisking constantly to temper the eggs.
Remove the pot from heat and pour the avgolemono sauce over the cabbage rolls. Gently shake the pot to distribute the sauce. Let the rolls sit for 5 minutes before serving.
Serve warm, garnished with additional dill or parsley if desired.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
