Greek Cabbage Rolls with Zucchini and Rice

Greek Cabbage Rolls with Zucchini and Rice

These vegetarian cabbage rolls are so delicious! The cabbage is sweet, the filling is filled with herbs and is light and delicate. The addition of the egg-lemon sauce over top is just amazing.

Key Ingredients


green onions

and more...

Remove the hard core from your cabbage. Place cabbage in a pot with water. Bring to a boil. Drain and set aside.

Step 1

Sauté the red onion in olive oi. Add green onions, parsley and mint. Remove from heat. Add rest of ingredients. Set aside to cool.

Step 2

Add olive oil to the bottom of a large pot. Line the bottom of the pot with a few cabbage leaves.

Step 3

Place some filling in the bottom-center of your leaf. Roll up like a burrito. Place them seam side down in the sauce pot.   Repeat until fillings are used.

Step 4

When you have placed all of your cabbage rolls in the pot, you can layer the top with any remaining cabbage leaves. Sprinkle with salt and pepper.

Step 5

Boil some water in a kettle.  Pour boiling water into the pot with the cabbage leaves.

Step 6

Cook, covered for about 1 hour 20 minutes. Remove any top layers of cabbage that you had covering your cabbage rolls and set aside.

Step 7

Combine ingredients for the avgolemono sauce. Pour sauce into the pot with your cabbage rolls making sure that it falls to the bottom of the pot. Serve and enjoy!

Step 8

- Each roll should be wrapped in such a way that the filling will not fall out of any gaps. - If you would prefer to have meat in your cabbage rolls all you have to do is cook up some ground meat.

Easy Tips

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Cabbage rolls with egg-lemon sauce