{"id":66051,"date":"2025-10-08T01:24:36","date_gmt":"2025-10-08T01:24:36","guid":{"rendered":"https:\/\/travelshelper.com\/?p=66051"},"modified":"2026-02-28T20:23:51","modified_gmt":"2026-02-28T20:23:51","slug":"golabki-w-sosie-jajeczno-cytrynowym","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/pl\/world-of-food\/greece-national-food\/lahanodolmades-avgolemono\/","title":{"rendered":"Lahanodolmades Avgolemono"},"content":{"rendered":"\t\t
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Lahanodolmades are a beloved traditional dish in Greek homes, especially on chilly afternoons. The name means “cabbage dolmades,” and like vine-leaf dolmades, they involve stuffing leaves with a savory filling. In this version, large cabbage leaves are filled with a mixture of ground meat and rice, then braised in a light broth. What sets lahanodolmades apart is the classic avgolemono<\/em> sauce poured over them: a silky blend of eggs and lemon juice that yields a tangy, rich finish. Each bite offers tender, juicy filling wrapped in soft cabbage, brightened by a lemony, creamy sauce.<\/p>

These stuffed rolls are often prepared for family dinners, holidays, or any time a comforting meal is in order. Since cabbage is in peak season in cooler months, lahanodolmades are especially popular in fall and winter. The preparation is a hands-on process \u2014 often a family affair \u2014 as leaves are carefully boiled to make them pliable and then filled one by one. While time-consuming, the result is well worth it: soft, flavorful rolls in a vibrant broth. The kitchen fills with mouthwatering aromas: the sweet perfume of boiled cabbage, the sizzle of onions in olive oil, and the tang of lemon.<\/p>

The ground meat mixture typically includes herbs like parsley and dill, infusing the rolls with a garden-fresh taste. As the rolls simmer, they release juices that meld with the broth. Finally, whisking eggs with lemon and slowly stirring that mixture into the hot broth creates a creamy sauce that gently thickens. The contrast of hearty meat with tangy sauce and tender cabbage makes this dish uniquely comforting. For Greeks, lahanodolmades often carry memories of home-cooked warmth on a winter\u2019s day, served with rice pilaf or additional bread to soak up the sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"Lahanodolmades
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Lahanodolmades Avgolemono<\/h2>Recipe by Travel S Helper<\/span>Course: Main<\/mark><\/span>Cuisine: Greek<\/mark><\/span>Difficulty: Moderate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

45<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

400<\/p>kcal<\/span><\/div><\/div><\/div>

Lahanodolmades are a beloved traditional dish in Greek homes, especially on chilly afternoons. The name means \"cabbage dolmades,\" and like vine-leaf dolmades, they involve stuffing leaves with a savory filling. In this version, large cabbage leaves are filled with a mixture of ground meat and rice, then braised in a light broth. What sets lahanodolmades apart is the classic avgolemono sauce poured over them: a silky blend of eggs and lemon juice that yields a tangy, rich finish. Each bite offers tender, juicy filling wrapped in soft cabbage, brightened by a lemony, creamy sauce.<\/p>

Ingredients<\/h3>
  • <\/span>

    1 large head of cabbage (about 2\u20133 lbs):<\/strong> Remove the core to keep leaves whole. (If leaves are small, use 2 smaller heads.)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 lb (450g) ground meat:<\/strong> A mix of beef and pork or veal is traditional. (For a lighter version, use turkey or chicken.)<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd cup long-grain rice (uncooked):<\/strong> (Short-grain works too, giving a creamier texture.)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 medium onion, finely chopped:<\/strong> Provides sweetness and moisture to the filling.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons fresh parsley, chopped:<\/strong> Brightens the filling. (Add more dill or mint if desired for flavor.)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tablespoon fresh dill, chopped (or 1 tsp dried dill):<\/strong> Classic herb pairing with cabbage.<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt (about 1\u00bd teaspoons) and pepper:<\/strong> To taste.<\/p><\/span><\/div><\/li>

  • <\/span>

    2\u20133 tablespoons olive oil:<\/strong> For saut\u00e9ing and adding richness.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 cups chicken or vegetable broth (or water with bouillon):<\/strong> To cook the rolls (add extra as needed).<\/p><\/span><\/div><\/li>

  • For the avgolemono sauce<\/strong><\/li>
  • <\/span>

    2 eggs (or 1 egg + 1 egg yolk):<\/strong> Whisked to a creamy sauce.<\/p><\/span><\/div><\/li>

  • <\/span>

    Juice of 2 lemons (about \u00bc\u20131\/3 cup):<\/strong> Provides tang (adjust to taste).<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons cornstarch or flour (optional):<\/strong> Helps thicken the sauce if needed.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Prepare the cabbage leaves.<\/strong> Bring a large pot of salted water to a boil. Remove the cabbage core and carefully place the whole head into the water. Cook 5\u20137 minutes, or until the outer leaves are soft and pliable. Using tongs, remove the softened leaves as they become ready. Continue until you have about 12\u201314 large leaves. Set them aside to cool.<\/p><\/li>

    • Make the filling.<\/strong> In a bowl, combine ground meat, rinsed rice, chopped onion, parsley, dill, 1 tablespoon olive oil, salt, and pepper. Mix gently until well combined (2\u20133 minutes).<\/p><\/li>

    • Stuff and roll leaves.<\/strong> Place one cabbage leaf on a flat surface, cut out any thick core, and lay a heaping spoonful of filling near the bottom. Fold the sides of the leaf over the filling, then roll tightly from bottom to top to form a neat cylinder. Repeat with remaining leaves and filling.<\/p><\/li>

    • Arrange in pot.<\/strong> In a deep pot, heat the remaining olive oil. Place the cabbage rolls seam-side down, arranging them snugly in layers. Pour broth over the rolls until just covered. Drizzle a little extra olive oil on top. Cover the pot.<\/p><\/li>

    • Cook gently.<\/strong> Bring to a gentle simmer over medium heat, then reduce to low. Cook covered for 40\u201345 minutes. Do not uncover during cooking; the steam softens the rolls.<\/p><\/li>

    • Prepare avgolemono sauce.<\/strong> In a bowl, whisk together the eggs, lemon juice, and cornstarch until smooth.<\/p><\/li>

    • Temper the sauce.<\/strong> Remove a cup of hot cooking liquid from the pot and very slowly whisk it into the egg-lemon mixture. This heats the mixture without cooking the eggs.<\/p><\/li>

    • Finish the sauce.<\/strong> Turn off the heat. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. The residual heat will thicken the sauce. Allow it to sit off heat for a few minutes to set.<\/p><\/li>

    • Ladle the cabbage rolls into a serving dish. Pour any remaining sauce over them. Garnish with extra lemon zest or chopped dill if desired. Serve warm with a side of crusty bread or rice pilaf.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings -\nAccompaniments: Serve lahanodolmades with a dollop of Greek yogurt or a drizzle of extra olive oil on top. They go well with simple sides like roasted potatoes or olives. A light salad (lettuce with vinaigrette) adds freshness.\nPlating: Arrange the rolls in a shallow bowl, pour sauce over them, and garnish with lemon slices or dill. Leftover sauce can be served at the table.\nPresentation: Lahanodolmades are often brought to the table in the pot; guests help themselves to the tasty juices.\nPortions: One large roll per person is usually enough when serving with sides, as the dish is quite filling.<\/li>
      • Storage & Reheating - \nFridge: Let leftovers cool, then cover and refrigerate for up to 3 days. The sauce may thicken in the fridge; thin it with extra broth or water when reheating.\nFreezer: Freeze individual rolls in a container with sauce covering them to prevent freezer burn. Lasts about 2 months.\nReheating: Gently reheat on the stove or microwave. Add a splash of broth if the sauce has become too thick.<\/li>
      • Variations & Substitutions - \nVegetarian: Omit meat and use a filling of rice mixed with saut\u00e9ed mushrooms, onions, and pine nuts. Increase herbs and spices for flavor. Finish with the same egg-lemon sauce.\nGrain alternatives: Substitute barley, bulgur, or orzo for rice. Adjust cooking time accordingly.\nSauce thickness: If the avgolemono is too thin, whisk in extra cornstarch or flour. If it\u2019s too thick, stir in more hot broth.\nHerbs: Add mint or spinach to the filling for a different flavor profile. Some recipes even include a dash of cinnamon in the filling.\nYogurt sauce: Instead of eggs, you can make a tangy yogurt sauce (mix yogurt with lemon juice and gently heat with the rolls after cooking).<\/li>
      • Chef\u2019s Tips - \nBe gentle with leaves: When boiling cabbage leaves, use a fork or tongs so they don\u2019t tear. Remove each leaf as soon as it softens.\nPack tightly: When placing rolls in the pot, pack them snugly so they support each other and stay intact during cooking.\nUniform size: Make each roll about the same size to ensure even cooking.\nCool before slicing: If making ahead, allow the rolls to cool slightly in the pot before serving. This helps them hold their shape.<\/li>
      • Optional Add-Ons - \nShopping list: Cabbage, ground meat, rice, onion, dill, parsley, broth, lemons, eggs.\nPrep ahead: Boil cabbage leaves an hour ahead and store under damp cloths. You can also prepare the filling a day in advance.\nServing tip: Use a wide spatula to lift rolls from the pot so they stay intact. The broth becomes gravy, so don\u2019t drain it entirely.<\/li>
      • Equipment Needed - \nLarge pot (for boiling cabbage and cooking rolls),\nDeep skillet or Dutch oven,\nSlotted spoon or tongs (for handling hot leaves),\nMixing bowl,\nWhisk (for avgolemono sauce),\nKnife and cutting board.<\/li><\/ul><\/div>