Meat, Rice, Vegetables

Mouthwatering Greek cabbage rolls

Hi to all of you my friends! What have you being doing? I guess everyone is back in their daily routine! School, work, children everything back to place. September is usually a summer month here in Greece but this year is like fall. Too much humidity enough to kill us and very low temperatures. Not too low but lower than usual. So I guess it’s time to wish to you all happy fall!!


Yesterday I was walking around the street market for my weekly fruits and vegetables when I spotted cabbages. I usually buy fruits and vegetables from a producer I know well enough by now and everything he gives me is guaranteed. He knows that I make stuffed cabbage rolls very often so he always has a cabbage for me, right from his farm. The cabbage to be any good for rolling must have thin leaves. If not then it can be only used in salads. The cabbage this producer gives me has thin, tender leaves perfect for my rolls; tested every time!!



So I headed back to my kitchen and got down to business..

This recipe is from my giagia, slightly changed and it’s absolutely perfect! Too many aromas and so many flavors in just one dish. Finished with plenty creamy augolemono sauce on top and feta cheese its pure heaven!!! I drooled a bit know, I have to go!! Filia!!!



Stuffed cabbage rolls in egg-lemon sauce

Total Time: 2 hours, 30 minutes

Serving Size: 6

Lahanontdolmades or Greek stuffed cabbage rolls is a very popular and beloved dish. It takes its time and effort but if you do it once then it’s a piece of cake! Words are not enough to describe this incredible flavor.


  • 1 cabbage around 1- 1.5 kilo
  • 500gr minced lean beef minced
  • 1 cup rice
  • 1 small bunch parsley
  • 1 tablespoon chopped peppermint
  • ½ bunch green onions
  • 3 onions
  • 1 clove garlic
  • 1 small bunch dill
  • 4 cloves
  • 1 chicken bouillon cube
  • Butter
  • Olive oil
  • Salt
  • Pepper
  • Juice from one lemon
  • Egg-Lemon Sauce


  • First we start with the cabbage. The cabbage leaves must be soft in order to fill and roll them. So with my way I found it much easier than any other way. The downside is that you must own a microwave.
  • So we start by carving around the stem on the bottom of our cabbage and completely remove it, leaving a big hole.
  • Wrap the cabbage tight in plastic. Microwave for 15 minutes from one side and 10 minutes from the other side.
  • Let it cool down for 10 minutes. Do not unwrap.
  • Unwrap your cabbage. Now carefully separate the leaves one by one and place them in a plate. If there are damaged leaves or very small ones place them in the bottom of your pot.
  • While your cabbage is in the microwave prepare your filling.
  • Blend onions, garlic, peppermint, parsley and dill and add in a bowl with the minced beef. Add 3 teaspoons salt, rice, , lemon juice and 4 tablespoons olive oil. Mix very well.
  • Now you will have 3 kind of leaves. Small, medium and large. The main concept is to add the filling, roll and secure the filling creating a nice shape.
    For the small leaves
  • You will use the whole leaf. Remove the hard nerve. Add 1/2-1 teaspoon of the filling and roll as in the photo making sure that the sides are closed and the filling secured. It may take some time to find your style but don’t give up.
    Important; don’t make your cabbage roll too tight.
    For the medium leaves
  • Remove the hard nerve and cut in half. Add 1 teaspoon of the filling. Fold the sides and start rolling. While rolling make sure you secure the sides. Again don’t roll too tight.
    For the big leaves
  • Remove the hard nerve and cut in half. Add 1 - 1/2 teaspoon of the filling in each half, fold the sides and roll. Not too tight.
  • Place your rolls in layers very tight with each other. If you have some filling left, form meatballs and place them on the top of the cabbage rolls. Add 2 tablespoons butter, the cloves, the cube, 4 teaspoons salt and pepper. Add enough boiled water to cover your cabbage rolls. Close the pot and simmer for 45-60 minutes until your rice is ready. If needed add water.
  • Finish with Egg-Lemon Sauce. For this recipe I use 3 eggs and 3-4 tablespoons corn flour.
  • Serve hot with feta!






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