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!

Why this recipe sings

Here is what you need

- 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.














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.
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Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Greek Stuffed Cabbage Rolls – Lahanodolmades Avgolemono
Ingredients
- 1 lb ground beef
- 1 lb ground sweet Italian sausage
- ยฝ bunch of fresh dill chopped
- ยฝ bunch of fresh parsley chopped
- 2 onions diced
- 3 scallions sliced
- 1 cup white rice
- 1 whole cabbage
- ยฝ 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
- Substitute the meat with 1 ยฝย cups of rice.
- Saute the diced onion in a little olive oil before adding it to the mixture.ย
- Add the ยฝ bunchย chopped fresh parsley and ยฝ bunch chopped fresh dill and the 3 sliced scallions in the stuffing mixture.
- Add 3 tbsp raisins, โ cup pine nuts, and โ 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.
Nutrition

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.
I haven’t had cabbage rolls in so long! Ive only ever had them with red sauce so this was a nice change of pace – so good!
My cabbage grew insane this year in the garden, so excited to try out this recipe!
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!
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!
This is absolutely divine! These Greek Stuffed Cabbage Rolls are perfect for my wife. She will definitely love this.
Yummm!! I’ve never had cabbage rolls before but this looks amazing and so flavorful! Looking forward to trying your recipe.
I love cabbage rolls but never make them. Thanks for posting this recipe so I can give them a try
Hope you like them! Thank you so much Jere!
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!!!
Isn’t the perfect comfort food? Thank you so much, Heidy!
Ohhh I’ve never tried these! Totally saving this delicious recipe to try it soon!
Hope you like them! Thank you so much Melanie!
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!
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!
Can I freeze the rolls with the sauce?
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
This recipe probably would have been good but it has way too much dill and parsley. Iโm Greek so I was excited to try this. Very bummed as it was a lot of food wasted.
Hi Mary,
I am sorry this recipe didn’t work out for you.
Thanks so much for trying it.
x Jenny