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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