Greek lahanontolmades ( Stuffed cabbage rolls )


  • Cabbage 1 big
  • Ground beef 1/2 kg
  • Ground pork 1/2 kg
  • Onion 2 big grated
  • Dill 1/2 small bunch
  • Rice 1/2 cup
  • Olive oil 1 small cup
For the avgolemono sauce
  • Eggs 2
  • All-purpose flour 1/2 cup
  • Lemon juice of 2 lemons
  • Salt - pepper


Remove the core of the cabbage,boil the whole cabbage until soft and then pull away the leaves one by one.In a bowl add the minced meat and all the remaining ingredients and knead.Place a tablespoon of the filling on each leaf,fold the sides inwards and roll them up.Place 2 big leaves in the bottom of the pan and place the cabbage rolls on top.Add the olive oil,season with salt and pepper and add 1 1/2 glass of water.Simmer for 45 minutes approximately.( Pierce them with a fork to check if the cabbage is boiled and tender ).Let it slightly cool.Beat the egg yolks and the lemon juice gradually.Take 1 big glass of the liquid in the pot and add it to the egg mixture and beat.Add the flour gradually,beat constantly to prevent lumping.Pour the mixture in the pan and simmer until the sauce thickens,shake gently the pan to prevent burning at the bottom.

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