Greek cabbage rolls with avgolemono, egg-lemon sauce (Λαχανοντολμάδες με αυγολέμονο)
Delicious Greek cabbage rolls stuffed with rice, ground meat and fresh herbs topped with a rich avgolemono, or egg and lemon sauce.
Growing up with Greek immigrant parents dinner was often simple and rustic. For me, there is nothing more humble and rustic than cabbage! I think that this is probably true for many of you! Cabbage is not a luxury ingredient. It is not typically seen as refined or special. But, it is inexpensive (comparatively speaking at least) and it is hearty. It lasts a long time in the refrigerator and is really versatile. You can eat it raw or cooked and it is actually really nutritious. It is no wonder then that my parents used it quite a bit, and why so many traditional Greek recipes, like Lahanorizo, (a Greek recipe made with cabbage and rice) and lahanodolmades (cabbage rolls) are so popular in Greek cuisine.
This recipe for Greek cabbage rolls served with an avgolemono sauce (egg lemon sauce) is one of my favourite ways to enjoy cabbage…now. It was not always this way and when I was younger, it was a meal that I tried to avoid at all costs. Fortunately, tastes change, people mature, and I can now appreciate everything that is perfect about this recipe, and there is a lot which is!
About this recipe
This recipe is an example of me taking one for the team. You, dear readers, are my team. That’s right…you. Have I told you lately how happy Helen and I are to have you on our team? How happy, and thankful, we are that you have discovered Mia Kouppa?! And this recipe, it’s our thanks to you. I know that many people love Greek-style cabbage rolls with egg-lemon sauce, so how could I possibly deny you this recipe, despite the fact that I hate don’t like them? Keeping this recipe from you would not make me a team player. And I am better than that (usually).
When Helen and I suggested to our parents that one day they show us how to make cabbage rolls with egg-lemon sauce, they both got a little cabbage-twinkle in their eyes. It had been years, closer to never, since we had requested this recipe. There was just something ugh about cooked cabbage. So, as soon as we uttered this suggestion, the necessary ingredients were being pulled out of fridge and pantry, and aprons were being tied around waists. That day, our parents happened to have not one, but two, heads of cabbage in the refrigerator. Doesn’t everyone? What began as a simple recipe-idea-for-the-future, quickly became supper, and this post. It was all very serendipitous, and very, very strangely emotional. With our meal complete, we settled down to taste these cabbage rolls (how else to write about them?). Suddenly, they became our long lost loves. Where had these rolls been all these years? They are truly, shockingly, delicious. No…more than delicious. They are kind of phenomenal. The combination of the cabbage and the egg-lemon sauce gives a gift of tart sweetness which is hard to describe, but very easy to enjoy. Thanks team!
Key ingredients
Cabbage I typically use the basic green cabbage for these lahanodolmades.
Ground turkey I like using ground turkey in this recipe because it is so lean, but also flavourful.
Ground pork Really flavourful, it goes so well in these cabbage rolls. I use extra lean ground pork when I can find it.
Rice I use long grain rice for these cabbage rolls. I make sure to soak it before hand, and then rinse it, in order to remove as much impurities as I can. If I do not have time to soak the rice, I at least rinse it well until the water runs clear.
Onion I use a yellow onion for this recipe. It sautés up really easily and is a mild flavour.
Spring onion I like to use a spring onion as well for the fresh taste and herby flavour.
Olive oil I use olive oil to saute the vegetables.
Vegetable oil I use a more mild flavoured oil to cook the cabbage rolls in the pot.
Parsley I love the flavour of parsley. I use the flat leaf variety which I find much more flavourful.
Dill Greeks love dill, and so do I! Adding it to this recipe is amazing!
Salt and pepper Basic seasonings with salt and pepper make everything better!
Eggs I use large eggs to make the avgolemono sauce.
Lemon Freshly squeezed lemons are a must when making avgolemono sauce!
How to make it
Preparation
There are many ways to remove the cabbage leaves from the head of cabbage; the first necessary step to making any cabbage rolls. I find that this method is pretty easy, and works well in that I am able to pull the leaves off without tearing them.
Step 1
I begin by preparing the cabbage. I bring a large pot (one big enough to hold your head of cabbage) to a boil. I remove the hard core from the cabbage, but not to the extent that the leaves start to fall apart. I end up with a cone shaped cut-out where the core used to be.
Step 2
When the water is boiling, I add the entire head of cabbage, core side down, and allow to boil for approximately 10 minutes. I then turn it over (so the core is facing up) and boil for another 5 minutes.
Step 3
I carefully remove the cabbage from the water and let cool slightly. I begin to carefully remove the cabbage leaves. If they are not soft, I return the cabbage to the pot and boil for a bit longer. If I am able to remove some leaves, and then the inner ones appear to be too hard, I return the remaining cabbage head to the boiling water.
Step 4
I place the cabbage leaves in a colander so that they can drain a little bit, and continue to cool. I then repeat the same process with my second head of cabbage.
Instructions
Do not be intimidated by the long list of instructions. I have tried to detail everything really clearly, so there are many steps listed, but they are not complicated!
Step 1
Heat 1/2 cup olive oil in a large pot and sauté the yellow onion until it is soft and very slightly caramelized. Add the green onions, parsley, and dill to the pot and cook over medium heat for approximately 5 minutes, stirring constantly.
Step 2
Add the ground turkey and pork to the pot and stir. Add the rinsed rice and stir until all is well combined. Add 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons (30 ml) lemon juice to the filling mix and give it one final stir. Remove from the heat.
Step 3
To make the cabbage rolls take a cabbage leaf and cut away any remaining hard part (usually found in the middle of the leaf and going up about an inch or two). You can decide at this point to cut your cabbage leaf in half (to make small cabbage rolls) or leave it whole (to make larger cabbage rolls). I think the latter is easier.
Step 4
Place some filling in the bottom-center of your leaf (where the core would have been). The amount of filling you use will depend upon whether you use an entire or half a cabbage leaf, and on the size of your leaf. Use your judgment. I use about 2 tablespoons of filling for an entire cabbage leaf.
Step 5
Use the cabbage leaf to fold over the filling. Bring in the sides, and continue to roll up. It is almost like you are making a burrito. See video here. The key is to make sure that the filling is snug within the cabbage leaf so that it does not fall out. Because the rice will increase in volume as it cooks, do not wrap your cabbage rolls too tightly. Repeat with the remaining filling and / or cabbage leaves.
Step 6
When done, take a pot large enough to fit all the cabbage rolls. Pour in 1/2 cup of vegetable oil. Place your cabbage rolls, carefully and snuggly into the pot, layering them as you go. When all of your cabbage rolls are arranged in the pot, you can layer the top with any remaining cabbage leaves.
Step 7
Boil some water in a kettle. Pour the boiling water into the pot with the cabbage leaves until they are covered. Bring to a boil.
Step 8
When the water comes to a boil, reduce heat to medium. Cook, covered for about 1 hour 20 minutes. I usually remove one at this point to taste it and make sure that the rice is cooked. I then remove any top layers of cabbage that I had covering the cabbage rolls and set aside.
Step 9
When the cabbage rolls are done, I prepare the egg-lemon (avgolemono) sauce.
Step 10
Separate the eggs. With a hand held mixer or a standing mixer, whisk the egg whites until they are frothy. Add in the egg yolks and continue to beat until well combined. Add in the 3/4 cup lemon juice, while whisking slowly.
Step 11
Remove one cup of broth from the pot. While still whisking the egg-lemon mixture, slowly pour in the hot broth. Then, pour this mixture into the pot with the cabbage rolls. Gently shake the pot so that the egg-lemon sauce reaches the bottom of the pot. Serve with fresh dill sprinkled on top
Recipe substitutions
If you prefer to use only olive oil in this recipe, do so. As well, if you would rather swap out the olive oil for only vegetable oil, you can do that too.
The onions used in this recipe can be altered for leeks, red onion or shallots. Just keep the total amount the same.
I love topping these with avgolemono sauce, but you can simply use fresh lemon juice on its own if you prefer.
Cooking tips
How to prepare your cabbage
In order to prepare your cabbage, you must cut away as much of the core as possible without causing the leaves to fall apart. Then you must boil the entire head of cabbage until the leaves can easily be pulled apart and rolled. You may find that you have to boil your cabbage in stages; you may remove several layers of leaves and then find that it is difficult to remove any more. At this point, you can continue to boil your cabbage until the next layer of leaves comes off effortlessly. Although there are other methods of doing this, I find this one works well and is pretty easy!
Use a combination of ground meat for best flavour
My parents taught me to use an equal amount of ground turkey and ground pork. This combination helped made these cabbage rolls delicious. You can use whatever type of ground meat you like however.
Rolling the cabbage rolls
About the rolling! My mother laughed and laughed and laughed…WITH Helen and me of course…not AT us. She, expert that she is, managed to make these adorable little cabbage rolls using 1/2 cabbage leaf each time. Her fingers moved with precision and dexterity. Hers were proportional, tight, and adorable, two-bite cabbage rolls. We, on the other hand, did not master such delicate and perfect rolling. Instead Helen and I used an entire cabbage leaf per roll and with somewhat clumsy hands, created substantive, five-bite cabbage rolls. We were a bit worried that the inconsistent sizes would be problematic in the cooking, but my parents assured us that size does not matter (Stop it!). They were correct of course, and all the cabbage rolls were cooked to perfection.
And more about rolling the cabbage rolls with egg-lemon sauce…
More about the rolling. Whether you choose to make small or large cabbage rolls, it is important to cut away the hard core which may be present in your cabbage leaf before you add the filling and start to roll. You need the entire leaf to be pliable, so that your cabbage roll is tight. A hard core will prevent this from happening. At the same time, you have to be sure that your roll is not overly tight. If it is, as the rice in the filling cooks and swells, it will tear through the cabbage leaf. The rice needs a some room to grow.
Stock up on cabbage!
When cabbage is in season, and on sale, stock up! Cabbage keeps for a pretty long time in the refrigerator and this hearty vegetable can be used in so many ways. Sure, you can make this delicious cabbage roll recipe, but you can also make soups, eggrolls, and if you pick up the purple variety, this gorgeous Red cabbage salad with apple
Recipe variations
I have some more delicious cabbage roll recipes that I would love for you to try! First up is this great cabbage roll recipe made with a tomato sauce. I also have a vegetarian version where the cabbage rolls are stuffed with zucchini and rice.
Frequently asked questions
What type of cabbage is best to use for these cabbage rolls with egg-lemon sauce?
Those two heads of cabbage that my parents had in their fridge were of two types. This was very lucky, because it allowed Helen and I to see how different cabbages could affect the rolling process. The first cabbage was your run of the mill green cabbage; one which is compact and solid. This is the type of cabbage that you have probably used to make coleslaw. Their second head of cabbage was a savoy cabbage; also known as curly cabbage, this veggie is a little fancier looking than its plain green cousin. More importantly, the leaves are less tightly packed and they are a bit more tender than green cabbage. By the way, both the green cabbage and the savoy cabbage are green!
When I made these cabbage rolls with my parents, we used both heads of cabbage. This was helpful not only because we were able to make many rolls, but also because we were able to assess the differences in rolling. The savoy cabbage was slightly easier to deal with. So, basically, either the green cabbage or the savoy cabbage will work well here.
You can learn more about the different varieties of cabbage, by reading this interesting article by The Kitchn.
Do I cook the rice before making the cabbage rolls?
No, you don’t. This makes this recipe even easier. The rice will cook as your cabbage rolls cook, so no need to pre-cook the rice. Because of this, and since the rice will increase in size as it cooks, be sure not to roll your cabbage rolls too tightly. The rice needs room to expand.
Serving size
When we made this recipe we ended up with about 60 cabbage rolls of varying sizes. Having said that, remember that we had cabbage rolls of different sizes. It is likely safer to say that this is a meal that will easily feed 6 people, and likely more.
Storing and reheating
Cabbage rolls with avgolemono sauce will keep several days (3-4) in the refrigerator. You can reheat them in the microwave, or in a pot.
You can freeze uncooked but assembled cabbage rolls. To cook, remove from freezer and allow to defrost for about 30 minutes at room temperature. Proceed with the cooking directions. Keep in mind that the cabbage rolls might release additional liquid, so you may need to adjust for that.
Cooked cabbage rolls can also be frozen, but do. not add the avgolemono sauce until right before serving.
If you try our recipes please take the time to comment and give them a star rating! It is really so important for us to get your feedback, and we read, and respond to every comment!
Related recipes
If you love the slight sweetness of cabbage, and you love these Greek lahanodolmades with avgolemono, then I think you will also love these recipes:
Lahanorizo, Greek cabbage and rice
Greek cabbage rolls (lahanodolmades) with zucchini and rice
Cabbage and bean soup recipe
Lahanodolmades or cabbage rolls with tomato
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Recipe
Cabbage rolls with egg-lemon sauce
Equipment
- 1 large pot
Ingredients
- 2 heads cabbage we used one green cabbage and one savoy cabbage
- 1/2 cup olive oil
- 1 medium yellow onion chopped
- 12 green onions chopped
- 1 1/2 cups chopped flat-leaf parsley
- 1/3 cup finely chopped dill
- 325 grams ground turkey (about 3/4 lb or 1 1/2 cups)
- 325 grams ground pork (about 3/4 lb or 1 1/2 cups)
- 2 cups long grain rice rinsed or soaked
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup vegetable oil
For the egg-lemon (avgolemono) sauce
- 3 large eggs separated
- 3/4 cup freshly squeezed lemon juice
- chopped dill for garnish optional
Instructions
- Begin by preparing your cabbage. Bring a large pot (one big enough to hold your head of cabbage) to a boil. Remove the hard core from your cabbage, but not to the extent that your leaves start to fall apart. You should end up with a cone shaped cut-out where the core used to be.
- When your water is boiling, add your entire head of cabbage, core side down, and allow to boil for approximately 10 minutes. Turn it over (so the core is facing up) and boil for another 5 minutes.
- Carefully remove your cabbage from the water and let cool slightly. Begin to carefully remove the cabbage leaves. If they are not soft, return your cabbage to the pot and boil for a bit longer. If you are able to remove some leaves, and then the inner ones appear to be too hard, return the remaining cabbage head to the boiling water.
- Place the cabbage leaves in a colander so that they can drain a little bit, and continue to cool. Repeat the same process with your second head of cabbage
- Heat 1/2 cup olive oil in a large pot and sauté your yellow onion until it is soft and very slightly caramelized. Add the green onions, parsley, and dill to the pot and cook over medium heat for approximately 5 minutes, stirring constantly.
- Add the ground turkey and pork to the pot and stir. Add the rinsed rice and stir until all is well combined. Add 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons (30 ml) lemon juice to your filling mix and give it one final stir. Remove from the heat.
- To make your cabbage rolls take a cabbage leaf and cut away any remaining hard part (usually found in the middle of the leaf and going up about an inch or two). You can decide at this point to cut your cabbage leaf in half (to make small cabbage rolls) or leave it whole (to make larger cabbage rolls). We think the latter is easier.
- Place some filling in the bottom-center of your leaf (where the core would have been). The amount of filling you use will depend upon whether you use an entire or half a cabbage leaf, and on the size of your leaf. Use your judgment. We used about 2 tablespoons of filling for an entire cabbage leaf.
- Use the cabbage leaf to fold over the filling. Bring in the sides, and continue to roll up. It is almost like you are making a burrito. See video here. The key is to make sure that the filling is snug within the cabbage leaf so that it does not fall out. Because the rice will increase in volume as it cooks, do not wrap your cabbage rolls too tightly.
- Repeat until all of the filling, or all of the cabbage leaves, are used.
- When you are done, take a pot large enough to fit all of your cabbage rolls. Pour in 1/2 cup of vegetable oil. Place your cabbage rolls, carefully and snuggly into the pot, layering them as you go. When you have placed all of your cabbage rolls in the pot, you can layer the top with any remaining cabbage leaves.
- Boil some water in a kettle. Pour the boiling water into the pot with the cabbage leaves until they are covered. Bring to a boil.
- When the water comes to a boil, reduce heat to medium. Cook, covered for about 1 hour 20 minutes. You can always remove one at this point to taste it and make sure that the rice is cooked. Remove any top layers of cabbage that you had covering your cabbage rolls and set aside.
- When the cabbage rolls are done, prepare your egg-lemon sauce.
- Separate your eggs. With a hand held mixer or a standing mixer, whisk the egg whites until they are frothy. Add in the egg yolks and continue to beat until well combined. Add in the 3/4 cup lemon juice, while whisking slowly.
- Remove one cup of broth which you will find in your cabbage roll pot. While still whisking the egg-lemon mixture, slowly pour in the hot broth. Then, pour this mixture into the pot with your cabbage rolls. Gently shake the pot so that the egg-lemon sauce falls to the bottom of the pot.
- Serve with some fresh dill sprinkled on top.
My boyfriend’s Mom is half Greek and half Polish. She made halupki for her children. It is the polish version of cabbage rolls. She tried to teach me how to make them once, the way your parents taught you. Trial by fire! Great job writing it down. I never made halupki on my own because I don’t think I wrote it all down correctly while I helped to make them. I don’t think I will be able to duplicate the effort correctly. These cabbage rolls look so delicious. I may need to try yours!
We hope you do give them a try Mimi. These cabbage rolls are so delicately and deliciously flavoured – they are a family favourite. If you do give them a try, we would love to hear what you think. xoxo
I’m making then on a rainy July 4 weekend fingers crossed
Amazing Cindy!! Please let us know how they turned out and if you loved them! (Hope so!!) And very happy 4th of July to you and yours. xoxo Helen & Billie