Greek stuffed cabbage rolls with egg-lemon sauce (Lahanodolmades Avgolemono) are one of the most comforting traditional dishes in Greek cuisine. Tender cabbage leaves wrapped around a flavorful beef and rice filling, slowly simmered and finished with a velvety lemon sauce, create a dish that feels like home in every bite. This is a true Greek winter classic, hearty yet light, and deeply nostalgic.
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Greek Stuffed Cabbage Rolls with Egg-Lemon Sauce (Lahanodolmades Avgolemono)
25
rolls30
minutes30
minutes95
kcal1
hourTraditional Greek lahanodolmades avgolemono made with tender cabbage leaves, juicy beef and rice filling, and finished with a silky egg-lemon sauce. A comforting, authentic Greek family recipe perfect for cold weather.
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Ingredients
- For the Cabbage
1 1 Cabbage (about 1.5 kg / 3.3 lb)
3 liters 12 1/2 cup Water
- For the Filling
400 g 14 oz Ground Beef
130 g 2/3 cup Rice
1/2 bunch 1/2 bunch Parsley, finely chopped
1 1 Onion, finely chopped
4-5 4-5 Sprigs Fresh Dill, finely chopped
Salt and Pepper
100 g 1/2 cup Olive Oil
- For the Egg-Lemon Sauce (Avgolemono)
2 2 Eggs, at room temperature
Juice of 1-2 Lemons
How to make Lahanodolmades Avgolemono
- Preparing the Cabbage
- Using a sharp knife, carefully cut and remove the core from the cabbage.
- Place a large pot with 3 liters (12½ cups) of water over heat and add the cabbage.
- Blanch for about 10 minutes.
- Remove from the pot, transfer to a tray, and let cool. Gently separate the leaves.
- Preparing the Filling
- In a bowl, combine the ground beef, well-rinsed rice, parsley, onion, dill, half of the olive oil (50 g / ¼ cup), salt, and pepper.
- Mix well until fully combined.
- Assembling & Cooking
- Line the bottom of a large pot with leftover cabbage leaves to prevent sticking.
- Place one cabbage leaf flat, add 1 tablespoon filling in the center, and roll gently.
- Arrange rolls tightly next to each other.
- Season lightly, add the remaining olive oil, and place a plate upside down on top.
- Add water until it reaches the edge of the plate.
- Simmer gently for 30 minutes.
- Making the Egg-Lemon Sauce
- Beat the eggs in a bowl.
- Gradually add the lemon juice while whisking.
- Slowly add about ½ cup hot broth from the pot to temper the eggs.
- Pour the egg-lemon sauce into the pot, gently shaking the pot to distribute evenly.
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Why Lahanodolmades Avgolemono Are a Greek Winter Staple
Greek stuffed cabbage rolls are traditionally prepared during the colder months, when cabbage is at its best. The slow simmering allows the flavors to meld beautifully, while the avgolemono adds a creamy texture without dairy.
What Makes Avgolemono Special
Avgolemono is a signature Greek technique that thickens soups and stews naturally using eggs and lemon. It adds brightness, richness, and balance without overpowering the dish.
Tips for Perfect Stuffed Cabbage Rolls
- Keep the rolls snug but not tight — rice needs room to expand.
- Always temper the egg-lemon sauce to avoid curdling.
- Let the dish rest 10 minutes before serving for best texture.
Nutrition Facts
25 servings per container
- Amount Per ServingCalories95
- % Daily Value *
- Total Fat
6.5g
8%
- Sodium 210mg 10%
- Total Carbohydrate
4.5g
2%
- Dietary Fiber 1.1g 4%
- Total Sugars 0.8g
- Protein 5.5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.