Stuffed Cabbage Rolls (Lahanodolmades)

Why You’ll Love This Recipe

• Traditional Greek comfort food with a homemade touch.
• Hearty and satisfying while still fresh and light from the lemon sauce.
• A great make-ahead meal that tastes even better the next day.
• The sauce can be doubled if you love extra richness.
• Customizable with different fillings, such as lamb or vegetarian options.

Ingredients

For the cabbage:
1 large green cabbage, stem/core removed

For the filling:
900 g (or 2 lb) lean ground beef
1 cup short-grain rice
1 yellow onion, diced
2 1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1/4 cup fresh dill, minced
1 small handful fresh dill

For the lemon sauce:
Juice from 2 lemons
1 tbsp cornstarch
2 eggs
1 1/2 cups water from the pot the cabbage rolls were cooked in or chicken broth
Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Carefully remove the core of the cabbage and blanch the whole head in a large pot of boiling water until the leaves are tender and pliable. Gently separate the leaves.
2. In a large bowl, combine the ground beef, rice, onion, olive oil, salt, pepper, and dill. Mix until well combined.
3. Place a cabbage leaf flat on a clean surface. Add a spoonful of filling to the center, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.
4. Arrange the stuffed rolls seam-side down in a large pot. Add enough water to cover the rolls, season lightly with salt, and place a plate on top to keep them from floating.
5. Simmer gently for about 45–60 minutes, until the filling is fully cooked and the rice is tender. Reserve 1 1/2 cups of the cooking liquid.
6. In a bowl, whisk together the eggs and lemon juice. In a separate cup, dissolve the cornstarch in a little cold water. Gradually add the hot reserved broth to the egg-lemon mixture, whisking constantly to prevent curdling. Stir in the cornstarch mixture.
7. Pour the sauce back into a pan and heat gently until slightly thickened.
8. Serve the cabbage rolls warm, topped generously with the lemon sauce.

Servings and timing

This recipe makes about 6–8 servings.
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Replace ground beef with ground lamb for a richer flavor.
• Make it vegetarian by substituting mushrooms and lentils for the meat.
• Add fresh mint along with the dill for extra freshness.
• Serve with extra lemon wedges for those who like it tangier.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of broth or water to keep the sauce from thickening too much.
• Cabbage rolls can also be frozen before adding the sauce. Freeze in a single layer, then transfer to a container or freezer bag. Thaw in the fridge overnight and reheat before serving with freshly made lemon sauce.

FAQs

How do I keep the cabbage leaves from tearing?

Blanching the cabbage head in boiling water makes the leaves pliable and easier to separate without breaking.

Can I make this recipe ahead of time?

Yes, you can prepare the rolls a day in advance and reheat them with the sauce just before serving.

Do I have to use short-grain rice?

Short-grain rice works best because it cooks evenly and helps bind the filling, but medium-grain rice can also be used.

Can I make the lemon sauce thicker?

Yes, increase the cornstarch to 2 tablespoons if you prefer a thicker sauce.

What can I use instead of dill?

Fresh parsley or mint can be substituted if dill is unavailable.

Is it possible to make this dish gluten-free?

Yes, the recipe is naturally gluten-free as long as the cornstarch is gluten-free.

Can I use napa cabbage instead of green cabbage?

Yes, napa cabbage is tender and works well, though the leaves are smaller and may require less filling.

How do I prevent the sauce from curdling?

Temper the eggs by slowly whisking in hot broth before returning the mixture to the pan over low heat.

Can I cook the cabbage rolls in the oven instead of stovetop?

Yes, arrange the rolls in a baking dish, add broth to cover, cover tightly with foil, and bake at 350°F (175°C) for about 1 hour.

How do I know when the rolls are done?

The rice should be tender, and the meat fully cooked through. Cut into one roll to test before serving.

Conclusion

Stuffed cabbage rolls (lahanodolmades) are a true taste of Greek comfort food. With tender cabbage leaves, a savory filling, and a tangy lemon sauce, this dish is hearty yet refreshing. Perfect for family dinners, holidays, or any time you want a warming meal, these cabbage rolls will quickly become a favorite in your kitchen.

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