Lahanodolmades – Traditional Greek Stuffed Cabbage Rolls

Preparation

1. 01

   boil

   Bring a very large pot of salted water to a rolling boil. Using a sharp knife, cut a deep cone around the core of the cabbage to remove it. Carefully lower the whole cabbage into the boiling water, core-side down. Blanch for 3–4 minutes until the outer leaves begin to soften and turn translucent. Remove the cabbage, let it cool slightly, then gently peel off the softened outer leaves. Repeat the blanching process, peeling off more leaves each time, until you have about 20–24 usable leaves or the cabbage is too small to continue. Trim any thick central veins from each leaf with a sharp knife, being careful not to tear them. Set aside.

2. 02

   Step 02

   In a large mixing bowl, combine the ground lamb, uncooked rice, finely chopped onions, dill, mint, parsley, olive oil, salt, pepper, and cinnamon. Mix thoroughly with your hands until the ingredients are evenly distributed and the mixture holds together slightly when pressed.

3. 03

   Step 03

   Take one blanched cabbage leaf and place it flat on a clean work surface, vein-side up, with the thick end nearest you. Place about 1½ tablespoons of the meat and rice filling along the thick end of the leaf. Fold the sides inward over the filling, then roll tightly from the thick end toward the tip, forming a neat cylindrical roll about 7–8 cm long. Repeat with all remaining leaves and filling, making approximately 20–24 rolls.

4. 04

   Step 04

   Lightly grease the base of a large, heavy-bottomed pot (approximately 28 cm diameter) with a little olive oil. Arrange the cabbage rolls seam-side down in tight concentric rows, starting from the outer edge and working inward, packing them snugly so they do not unroll during cooking. If any leaves tear, use them to line the base or cover gaps.

5. 05

   simmer

   Pour the warm vegetable broth over the rolls, ensuring the liquid comes about two-thirds up the height of the rolls. Place a heatproof plate upside down directly on top of the rolls to keep them in position during cooking. Cover the pot with a tight-fitting lid and bring to a gentle simmer over medium heat, then reduce to low.

6. 06

   simmer

   Cook the rolls on low heat for 70–80 minutes without lifting the lid, until the rice is tender and the rolls are cooked through. Check occasionally that the liquid has not completely evaporated; if needed, add a small amount of hot water.

7. 07

   simmer

   Carefully remove the plate from the top of the pot and pour the cooking liquid into a saucepan, reserving it. Set the pot with the rolls aside, covered, to keep warm. Bring the reserved cooking liquid to a gentle simmer.

8. 08

   simmer

   In a separate bowl, whisk the eggs with the lemon juice and cornstarch (if using) until completely smooth. Slowly ladle in about 200 ml of the hot cooking liquid, whisking constantly to temper the eggs and prevent curdling. Then pour this mixture slowly back into the saucepan with the remaining cooking liquid, whisking continuously. Cook over very low heat, stirring gently, for 3–4 minutes until the sauce thickens to a light, silky consistency. Do not allow it to boil.

9. 09

   Step 09

   Pour the avgolemono sauce evenly over the cabbage rolls in the pot. Cover and let stand off the heat for 5 minutes so the rolls absorb the sauce. Serve warm, spooning extra sauce over each portion.