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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

Delicous lahanodolmades avgolemono is cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.
Course Main Course
Cuisine Greek
Prep Time 40 minutes
Cook Time 1 hour
Servings 6
Calories 784kcal


  • 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


  • 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 ⅓ 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.


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, cup pine nuts, and 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.


Calories: 784kcal | Carbohydrates: 36g | Protein: 29g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 631mg | Potassium: 623mg | Fiber: 3g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 44mg | Calcium: 77mg | Iron: 4mg