Macedonian Stuffed Cabbage with Thick Avgolemono
Delight your taste buds with the rich, comforting flavors of Macedonian Stuffed Cabbage with Thick Avgolemono—a true fusion of hearty and tangy notes. This authentic Balkan dish combines tender cabbage leaves stuffed with a savory mixture of ground beef, pork, rice, and aromatic herbs, all gently simmered in flavorful chicken broth. The real star, however, is the velvety avgolemono sauce, made from fresh eggs and zesty lemon juice, which is luxuriously thickened to coat the rolls with a creamy, citrusy finish. Perfect for a satisfying family meal or an impressive dinner party dish, this recipe brings together old-world techniques and vibrant Mediterranean flavors in every bite.
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Recipe Information
Ingredients
- 1 large head Green cabbage
- 500 grams Ground beef
- 200 grams Ground pork
- 150 grams Uncooked rice
- 1 medium, finely chopped Onion
- 2 tablespoons, chopped Fresh parsley
- 2 minced Garlic cloves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 liters Chicken broth
- 2 tablespoons Olive oil
- 2 large Eggs
- 60 milliliters (about 2 lemons) Lemon juice
- 1 tablespoon All-purpose flour
Instructions
Bring a large pot of water to a boil and carefully remove the core from the cabbage. Place the cabbage head in the boiling water and allow the leaves to soften. As they loosen, peel them off gently with tongs and set aside. Repeat until you have around 12 large cabbage leaves.
Using a sharp knife, trim the thick rib on each cabbage leaf to make them easier to roll.
In a bowl, combine ground beef, ground pork, uncooked rice, onion, parsley, garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until evenly incorporated.
Lay one cabbage leaf flat and place about 2 tablespoons of the meat mixture near the base of the leaf. Fold the sides in and roll up tightly. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, heat olive oil over medium heat. Arrange the stuffed cabbage rolls seam-side down in layers, packing them snugly to prevent unrolling.
Pour chicken broth into the pot, ensuring it covers the cabbage rolls. Bring to a gentle simmer, cover, and cook over low heat for about 60-75 minutes until the cabbage is tender and the rice is fully cooked.
To prepare the avgolemono sauce, whisk the eggs in a heatproof bowl until frothy. Slowly whisk in the lemon juice. In a separate saucepan, heat 1 cup of the cooking broth from the pot and whisk in the flour to create a smooth mixture.
Gradually temper the egg mixture by slowly adding the hot broth-flour mixture while whisking continuously to prevent curdling.
Pour the thickened avgolemono sauce over the stuffed cabbage rolls in the pot. Gently shake the pot to distribute the sauce evenly. Let cook on low for an additional 10 minutes without boiling.
Serve the stuffed cabbage rolls warm, generously drizzled with the thick avgolemono sauce.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 8932 mg | 388% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 88.4 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 636 mg | 49% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6483 mg | 138% | |
*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.
