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Recipe Category: Main Courses

Cabbage Rolls with Avgolemono Sauce (Lahanodolmades)

This is my version of Greek cabbage rolls, based off Tess Mallos’ recipe from The Complete Middle Eastern Cookbook, as it is very close to the dish my Mum would make when I was growing up. They are time intensive to make but oh so worth it!

Serves: 6
Preparation Time: 1 hour
Cooking time: 1 1/2 hours
  • 1 large cabbage
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 1/2 teaspoon black peppercorns
  • 1/4 cup cornflour
  • 2 egg yolks
  • juice of 1 lemon
  • continental parsley, for sprinkling
  • 2 tablespoons olive oil
  • 1 large brown onion, finely diced
  • 1 kg beef mince
  • 1/3 cup short or medium grain rice
  • 1 ripe tomato, finely chopped
  • 1/3 cup chopped continental parsley
  • 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper

Remove the coarse outer leaves. Use a sharp knife to cut around and remove the core. Run the cabbage under water, core side up, and gently separate the leaves. Retain 2 or 3 outer leaves for lining the pot later on. Bring a large pot of salted water to the boil, and boil 4 leaves at a time, for 5 minutes until wilted. Drain on a teatowel lined tray. Cut the tough vein out of each leaf. You will need to have 24 cooked large cabbage leaves. If needed, overlap smaller ones to match the size.

Combine all the filling ingredients together and mix well. Portion the filling evenly between the 24 cabbage leaves, rolling up and folding in the edges, to enclose and make 24 rolls. Line the pot with the reserved leaves and layer the cabbage rolls close together, seam side down. Add the stock, butter and peppercorns and bring to the boil. Weigh down with a heavy plate and simmer covered for 1 1/2 hours until tender. Carefully pour the liquid into a saucepan and bring to the boil. Mix the cornflour to a paste with a little water and use to thicken the liquid. Beat yolks and lemon juice together with a fork. Add a little hot liquid then return the mixture to the saucepan and season, adding more lemon juice if needed. Pour the sauce over the cabbage rolls. Sprinkle with parsley and serve with hand cut chips*!



To make Hand Cut Chips to serve with the cabbage rolls, peel 4 large potatoes (Royal Blue variety if available), cut into chips and sprinkle with salt. Deep fry over medium heat until potatoes are tender but not coloured. Remove with a slotted spoon and drain on absorbent paper. Allow to cool. Deep fry for a second time in very hot oil until golden brown. Drain on absorbent paper and serve immediately, sprinkled with salt.

Author: Naomi Crisante
Date Created: 03/08/2021