Lahanodolmades – Greek Cabbage Rolls

Soft, tender cabbage leaves wrapped around a flavorful mix of meat and rice, bathed in creamy egg-lemon sauce — lahanodolmades are one of Greece’s most beloved dishes. Often served as a starter at Christmas, these cabbage rolls are comfort food at its finest: festive, hearty, and sure to impress family and guests alike. Choose the classic light avgolemono sauce or treat yourself to a richer, thicker version — either way, each bite is pure Greek tradition on a plate.

Note: Softening the cabbage leaves is the trickiest and longest part of this recipe. Freezing the whole cabbage could be an easy alternative, but it hasn’t been tested yet — if you try it, let me know in the comments how it worked! More tips at the end.

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Ingredients

For the rolls:

• 1 large white or Savoy cabbage
• 500 g ground veal (or beef/pork mix)
• 1 cup short-grain rice (e.g., carolina, arborio, sushi rice)
• 1 onion, finely chopped
• 2-3 tbsp olive oil
• 2-3 tbsp fresh parsley, chopped
• 2-3 tbsp fresh dill, chopped
• Salt and pepper to taste
• Juice of 1 lemon
• ~3 cups water or broth (adjust to cover)

Classic avgolemono sauce:

• 2 eggs
• Juice of 1–2 lemons
• ½ cup hot broth

Thicker restaurant-style sauce:

• 2 eggs
• Juice of 2 lemons
• 1 tsp cornstarch
• ¾–1 cup hot broth
• Optional: butter or extra egg yolk for richness

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Instructions

1. Prepare cabbage: Remove core (see photos). Boil in salted water: at least 10–15 min until leaves soften and become sowhat translucent, then separate and move to a colander to drain (the hardest part). Smaller leaves might not be possible, until cooled down and in any case will be used for bed or cover to the rolls. Freezer (optional, untested): Freeze 24h in a food bag, thaw, separate. Trim thick stems (see photos). 

2. Make filling: Mix (best by moist hands) meat, rice, onion, olive oil, parsley, dill, salt, pepper.

3. Roll dolmades: Place one full tablespoon of filling near leaf base, fold sides, roll tightly. Improvide depending on the size and softness of leaves (cut bigger or add smaller ones).

4. Arrange in pot: Line bottom with leaves. Place rolls seam-side down, packed tightly. Cover with extra leaves and a heatproof plate (placed upside-down).

5. Cook: Add water/broth and lemon juice to cover up to the plate. Simmer gently 45–50 min (do not boil) or even better use a pressure cooker and cook for 15 minutes under medium pressure.

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Sauces

Classic avgolemono:

• Beat eggs and then add lemon juice.
• Slowly whisk in hot broth.
• Pour over rolls in the pot, carefully shake the pot to distribute evenly the sauce and gently heat 1–2 min (do not boil).

Thicker restaurant-style:

• Drain the broth to a smaller pot and let it cool.
• Beat eggs and add lemon juice, mix cornstarch dissolved in cold broth.
• Slowly whisk in the broth.
• Heat gently until thickened. Do not boil. Optional: butter or extra egg yolk.
• Pour over rolls when served (reheat both if needed).

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Tips

• Cabbage: White = traditional, Savoy = softer & easier. Avoid thick, rigid leaves.
• Freezer trick: Softens leaves, can skip boiling (not officially tested).
• Cooking: Rolls seam-side down, plate on top prevents opening.
• Yield: 1 large cabbage → ~35–45 rolls (4–6 people).
• Leftovers: Reheat gently; flavors improve overnight.