Greek cuisine · Soups & Stews

Lahanodolmades Avgolemono

Soft white cabbage leaves rolled around ground meat and rice, cooked in broth and covered with a frothy egg-lemon sauce.

Ingredients · for 4 servings

• 1 white cabbage (approx. 1.2 kg)
• 500 g ground beef
• 120 g round-grain rice
• 1 onion
• 1/2 bunch dill
• 3 eggs
• 2 lemons
• 5 tbsp olive oil
• 500 ml chicken broth
• salt, pepper

Instructions

1. Cut a wedge out of the cabbage core, place the head in boiling salted water and peel off the leaves one by one over 8–10 min until pliable; slice the thick leaf ribs flat.
2. Finely dice the onion and knead it firmly with the ground meat, uncooked rice, chopped dill, 2 tbsp olive oil, salt and pepper into a cohesive filling.
3. Place 1 heaped tbsp of filling on each leaf, fold in the sides and roll up tightly into thumb-thick rolls – about 20 pieces.
4. Layer the rolls seam-side down tightly in a wide pot, weigh them down with an upturned plate, pour in the broth and remaining olive oil and simmer covered over low heat for 45 min.
5. Whisk the eggs with the juice of both lemons until frothy and, stirring constantly, ladle in 300 ml of the hot cooking liquid so the mixture doesn't curdle.
6. Pour the sauce over the rolls, gently swirl the pot, let rest off the heat for 5 min and serve immediately.