Greek Stuffed Cabbage Rolls with egg-lemon sauce – Lahanodolmades Avgolemono is one of the most divine dishes. This is the best recipe for stuffed cabbage rolls, hands down!

If you love our Greek Stuffed Cabbage Rolls, you will also love Papoutsakia–Stuffed Eggplants, Gemista-Stuffed Tomatoes And Peppers, or Briam-Greek Roasted Vegetables!

A plate with stuffed cabbage rolls, lahanodolmades, a piece of one on a spoon.

Why this recipe sings

  • Lahanodolmades (or Lahanodolmathes) avgolemono are stuffed cabbage rolls with ground meat and rice in an egg-lemon sauce.
  • This is a budget-friendly recipe with everyday pantry ingredients.
  • This traditional Greek rustic dish with tons of flavor seems complicated, but it really is straightforward.
  • Lahanodolmades avgolemono is an underrated Greek dish that deserves more attention. In our opinion, it is the ultimate comfort dish. My husband claims it is the best food I have ever cooked since we met (that was 2004, so you do the math).
  • The stuffed cabbage rolls taste even better the next day and are great for lunch, dinner, and anytime between!
A plate with stuffed cabbage rolls, lahanodolmades, a piece of bead at the top and right, part of the pot is showing and part of utensils with a cloth napkin, all on a white table.

Here is what you need

Ingredients to make lahanodolmades, Greek stuffed cabbage rolls.
  • Ground meat. You can use just ground beef, or lamb, or beef and pork. I chose beef and ground sweet Italian sausage.
  • Fresh dill, parsley, and scallions. Lots of aromatic herbs give freshness to this recipe.
  • Onions. I use one onion, finely diced for the mixture, and another, just sliced, saute for a couple of minutes to cover the bottom of the pot.
  • White rice. I usually use Carolina or any rice I have available.
  • A large fresh cabbage. Select the best one from the bunch.
  • Ground cumin, sea salt, freshly ground pepper, and extra virgin olive oil. My grandma always added a pinch of cumin in the mix for that extra flavor. So it became a family tradition always to add some cumin in lahanodolmades.
  • Eggs and lemons. I usually use only two lemons for the egg and lemon sauce, but this time is different. I use four lemons, sometimes 5! The cabbage is perfectly paired with the extra lemony avgolemono. The lemon acidity cuts greasiness and gives the dish a fresh, clean taste.

How to make lahanodolmades

Although it may seem very labor-intensive, the recipe is pretty easy. The most complicated part is boiling and separating the cabbage leaves. However, if you get a nice fresh and large cabbage and cut the core before boiling, you should not have an issue.

A hand removing the core from a cabbage.
Remove the entire core of the cabbage with a knife.
A whole cabbage in a pot with water.
Immerse the head of cabbage in the boiling water for 10-15 minutes. The cabbage will float in the water, so don’t expect it to be covered. Turn it over occasionally. Peel off each leaf with tongs as soon as it’s flexible.
Cabbage leaves in a colander.
Set the leaves aside on a colander. 
Stuffing mixture for stuffed cabbage rolls in a bowl.
In a large bowl, combine all the ground meat, one onion diced, the rice, sliced scallions, chopped dill and parsley, a pinch of cumin and sea salt, and freshly ground pepper.
A cabbage leaf with stuffing mixture half folded..
Remove the hard rib, if any, from the leaves with a knife. Place a spoonful of the stuffing mixture in the middle of each cabbage leaf.
A cabbage leaf folded over stuffing mixture.
Fold the left and right side over…
A cabbage leaf folded and rolled over stuffing mixture.
…and wrap into a roll.
Parsley covering onion slices in a pot.
Add a tablespoon of olive oil in a large pot over medium-high heat. Saute the second diced onion for a few minutes. (this onion can also just be sliced. As soon as the onion has softened, place a handful of fresh parsley on top. You can add some leftover cabbage leaves on top (optional). 
Stuffed cabbage rolls in a pot.
Transfer the cabbage rolls to the pot in layers next to one another.
A plate covering cabbage rolls in a pot.
Cover with a plate so as not to unwrap while cooking. Pour enough water to cover the cabbage rolls, and add 1/3 cup olive oil. Cover and simmer in low for 60 minutes. Remove from heat, uncover, and let food sit for 10 minutes to cool the broth.
A whisk whisking eggs in a bowl with lemon juice pouring over.
Whisk two eggs really well for about 2 minutes. Add the juice of 4 lemons and keep whisking.
A whisk whisking eggs in a bowl with lemon juice pouring over.
Drizzle a ladleful of the food broth while whisking. 
Avgolemono poured over stuffed cabbage rolls.
Pour sauce over stuffed cabbage rolls. Shake the pot to make sure the sauce is distributed all over.
A plate with stuffed cabbage rolls, lahanodolmades, a piece of bead at the top and right, part of the pot is showing and part of utensils with a cloth napkin, all on a white table.

What to enjoy with lahanodolmades

A fresh green salad and lots of crusty bread are all you need. Additionally, you can add some grilled or roasted vegetables and potatoes.

You may also like

Check out my Greek pantry staples 

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A plate with stuffed cabbage rolls, lahanodolmades, a piece of bead at the top and right, part of the pot is showing and part of utensils with a cloth napkin, all on a white table.

Greek Stuffed Cabbage Rolls – Lahanodolmades Avgolemono

by Jenny Skrapaliori Graves
Delicous lahanodolmades avgolemono is cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.
4.93 from 13 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Course Main Course
Cuisine Greek
Servings 6
Calories 784 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 lb ground sweet Italian sausage
  • ½ bunch of fresh dill chopped
  • ½ bunch of fresh parsley chopped
  • 2 onions diced
  • 3 scallions sliced
  • 1 cup white rice
  • 1 whole cabbage
  • ½ cup extra virgin olive oil
  • 1 pinch ground cumin
  • sea salt
  • freshly ground pepper

For the avgolemono

  • 2 eggs
  • 4 lemons juiced

Instructions
 

  • Bring a large pot of water to a boil.
  • Remove the entire core of the cabbage with a knife. Immerse the head of cabbage in the boiling water for a few minutes. Peel off each leaf with tongs as soon as it's flexible. Set the leaves aside on a collander.
  • In a large bowl, combine all the ground meat, one onion diced, the rice, sliced scallions, chopped dill and parsley, a pinch of cumin and sea salt, and freshly ground pepper.
  • Remove the hard rib if any from the leaves with a knife. Place a spoonful of the stuffing mixture in the middle of each cabbage leaf, and wrap into rolls.
  • Add a tablespoon of olive oil in a large pot over medium high heat. Saute the second diced onion for a few minutes. (this onion can also just be sliced.
    As soon as the onion has softened, place a handfull of fresh parsley son top. You can add some leftover cabbage leaves on top (optional).
  • Transfer the cabbage rolls to the pot in layers next to one another, and cover with a plate to not unwrap while cooking.
  • Pour enough water to cover the cabbage rolls, and add 1/3 cup olive oil.
  • Cover and simmer in low for 60 minutes.
    Remove from heat, uncover and let food sit for 10 minutes to cool the broth.

Prepare the egg-lemon sauce

  • Whisk 2 eggs really well for about 2 minutes. Add the juice of 4 lemons and keep wisking. Drizzle a ladleful of the food broth while wisking.
    Pour sauce over stuffed cabbage rolls. Shake the pot to make sure sauce is distributed all over. Serve.

Notes

A vegan version of this recipe.
  • Substitute the meat with 1 ½ cups of rice.
  • Saute the diced onion in a little olive oil before adding it to the mixture. 
  • Add the ½ bunch chopped fresh parsley and ½ bunch chopped fresh dill and the 3 sliced scallions in the stuffing mixture.
  • Add 3 tbsp raisins, ⅓ cup pine nuts, and ⅓ cup small walnut pieces in the stuffing.
  • Small diced 2 medium carrots and add in the mix.
  • For the vegan avgolemono: Use 2 cups of the food broth, the juice of three lemons, and 2 tbsp cornflour to thicken the sauce. Sprinkle in some chopped fresh dill.
Vegan recipe adapted from Argiro.gr
 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 784kcalCarbohydrates: 36gProtein: 29gFat: 59gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 166mgSodium: 631mgPotassium: 623mgFiber: 3gSugar: 4gVitamin A: 176IUVitamin C: 44mgCalcium: 77mgIron: 4mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Greek Stuffed Cabbage Rolls - Lahanodolmades Avgolemono
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4.93 from 13 votes (2 ratings without comment)

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19 Comments

  1. 5 stars
    Loving the sound of this delicious Greek recipe. Since I am Ukrainian, we do love cabbage rolls. What a nice change of pace. I know my family will love these.

    Reply

  4. 5 stars
    As a huge fan of Ukrainian style cabbage rolls (and cabbage in general) I thoroughly enjoyed this post. I am literally drooling over this Greek variation!

    Reply

  5. 5 stars
    I’ve never made stuffed cabbage before but I really wanna learn how to make it so I’m excited to try your recipe! My grandma used to make a similar version in Czech cuisine so I can’t wait to compare the flavors!

    Reply

  7. 5 stars
    Yummm!! I’ve never had cabbage rolls before but this looks amazing and so flavorful! Looking forward to trying your recipe.

    Reply

  8. 5 stars
    I love cabbage rolls but never make them. Thanks for posting this recipe so I can give them a try

    Reply

  9. 5 stars
    Your Lahanodolmades Avgolemono was so wonderful and flavorful! The entire family loves them, and I do too. I cannot wait to make them again and make a bigger batch to freeze! Have a wonderful day, and thanks for having such great recipes. Everyone I try I love!!!

    Reply

  11. 5 stars
    I loved this stuffed cabbage rolls, so tasty and delicious! I love all the flavors these rolls bring out. The stuffing pairs so well with the cabbage. Definitely making them again! Thanks for a wonderful recipe!

    Reply

  12. I was a bit uncertain on whether I would be able to fold mine properly. I am so happy you included photos, these really helped! My cabbage rolls were delicious, making these again!

    Reply

    1. Hi! Yes, you can. They can freeze, but it is best not to defrost them in the microwave. Instead, thaw the rolls in the refrigerator and reheat over low heat to avoid the avgolemono sauce separating.
      Thanks so much for your comment!
      x Jenny

      Reply

  14. This recipe probably would have been good but it has way too much dill and parsley. I’m Greek so I was excited to try this. Very bummed as it was a lot of food wasted.

    Reply