Greek Stuffed Cabbage Rolls - Lahanodolmades Avgolemono
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
1 hr
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Servings
6
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Calories
784 kcal
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Course
Main Course
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Cuisine
Greek
Greek Stuffed Cabbage Rolls - Lahanodolmades Avgolemono
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Delicous lahanodolmades avgolemono is cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.
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Ingredients
- 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
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
- A vegan version of this recipe.
- ½
- ½ bunch
- ½
- ⅓
- ⅓
- 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.
- 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, ⅓ cup pine nuts, and ⅓ 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 Information
Show Details
Calories
784kcal
(39%)
Carbohydrates
36g
(12%)
Protein
29g
(58%)
Fat
59g
(91%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
6g
Monounsaturated Fat
31g
Trans Fat
1g
Cholesterol
166mg
(55%)
Sodium
631mg
(26%)
Potassium
623mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
176IU
(4%)
Vitamin C
44mg
(49%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 784 kcal
% Daily Value*
| Calories | 784kcal | 39% |
| Carbohydrates | 36g | 12% |
| Protein | 29g | 58% |
| Fat | 59g | 91% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 631mg | 26% |
| Potassium | 623mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 44mg | 49% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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