Stuffed Cabbage Rolls Recipe (Lahanodolmades)
User Reviews
5
14 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
22 pieces
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Calories
124 kcal
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Course
Main Course
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Cuisine
Greek
Stuffed Cabbage Rolls Recipe (Lahanodolmades)
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Stuffed Cabbage Rolls (Lahanodolmades) fill tender cabbage leaves with a seasoned mixture of ground beef, rice, diced onion, and fresh dill. The cabbage leaves are softened by boiling until pliable, then filled and layered in a pot with extra dill and lemon. This traditional dish is finished with a lemon sauce that combines lemon juice, eggs, cornstarch, and water or broth, offering a bright and slightly thickened topping. The result is a comforting, savory meal with balanced herbs and citrus notes.
Description
Stuffed Cabbage Rolls Recipe (Lahanodolmades) starts by boiling a whole large green cabbage to soften and separate its leaves. The filling blends lean ground beef, short grain rice, diced onion, salt, pepper, olive oil, and fresh minced dill for aromatic seasoning. Cabbage leaves are filled with this mixture, then layered in a large pot over some fresh dill and extra cabbage leaves. The lemon sauce, made from fresh lemon juice, cornstarch, eggs, and cooking water or broth, is added to lend a smooth and tangy finish. Cooking the rolls together allows flavors to meld while the rice and meat inside become tender. This dish is suitable for a main meal and reflects a balance between hearty filling and fresh citrus sauce.
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Ingredients
- 1 cabbage large green, stem/core removed
For the filling
- 900 g ground beef lean, about 2 lb
- 1 cup short grain rice
- 1 yellow onion diced
- 2 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup dill minced, fresh
- 1 handful dill small handful, fresh
For the lemon sauce
- juice lemon from 2 lemons
- 1 tbsp cornstarch
- 2 egg
- 1 1/2 cups water or chicken broth, from cooking cabbage rolls
- salt to taste
Instructions
- Bring a large pot of salted water to a boil (fill the pot about halfway). Remove the stem/core from the bottom of the cabbage, you want to remove a few inches of it so there will be a bit of a hole. Once the water is boiling, add the cabbage with the cored part facing down. Boil for about 10-15 minutes and then flip the cabbage around. Boil the cabbage until tender and the leaves start to become somewhat transparent. Start to remove the leaves from the cabbage as they will start to detach naturally as they cook. As you remove the leaves set aside in a colander until you have 22 leaves.
- Make the filling: Combine the ground beef, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
- Prepare the large pot: Set aside 3-4 cabbage leaves. Layer a handful of fresh dill or lemon on the bottom of the pot and then layer the 3-4 cabbage leaves over those, overlapping them to cover most of the bottom of the pot.
- Fill the cabbage leaves: Lay a cooked cabbage leaf flat on your work surface. If there is a thick part of the cabbage stem, trim that piece off and sort of fold the leaf inwards and over so there is no empty space. Place 2 tbsp of filling in the leaf and then fold the left and right sides together and then roll up to complete a roll. Repeat until all of the filling is used and place the cabbage rolls one by one into the pot beside eachother, tucking them in tightly beside eachother.
- Cook the cabbage rolls: Once all of the cabbage rolls have been placed in the pot (if you need to make two layers of rolls thats no problem) place a small-medium plate on top of the cabbage rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot. Pour water into the pot, filling about halfway up the side. Bring to a boil over high heat and then turn to medium-low to keep at a simmer. Cook for 60-90 minutes, making sure to check the water level every 20 minutes to ensure it doesn't get too low. If needed, add water to keep the level around the halfway mark.
- When the cabbage rolls are done, remove from the heat and move the cabbage rolls to a serving tray. Remove 1 1/2 cups of the water from the pot to make the lemon juice or you can also use chicken broth.
- Make the lemon sauce: using a blender blend together the cabbage water or chicken broth along with lemon juice, 1 tbsp cornstarch and 2 eggs. Transfer to a small pot over medium heat, stirring often and let it thicken as the sauce cooks - about 3-4 minutes. Season with 1/2-1 tsp salt. Remove from the heat.
- Serve the cabbage rolls and allow people to spoon over the amount of lemon sauce they would like. Top with more fresh dill if desired and cracked black pepper.
Notes
- Store any leftover cabbage rolls in an airtight container in the refrigerator and consume within 3-4 days.
- For freezing, cook the rolls fully but keep the lemon sauce separate; freeze the rolls in an airtight container for up to 3 months.
- When reheating frozen rolls, thaw first and heat in the oven until warmed through, preparing fresh lemon sauce to serve.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
13.4g
(4%)
Protein
11.2g
(22%)
Fat
3.1g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1.6g
(8%)
Cholesterol
41.5mg
(14%)
Sodium
310.4mg
(13%)
Fiber
1.7g
(7%)
Sugar
2.7g
(5%)
Nutrition Facts
Serving: 22pieces
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 13.4g | 4% |
| Protein | 11.2g | 22% |
| Fat | 3.1g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.6g | 8% |
| Cholesterol | 41.5mg | 14% |
| Sodium | 310.4mg | 13% |
| Fiber | 1.7g | 7% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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