Lahanodolmades (Stuffed Cabbage)

This is one of those recipes that gets interesting responses when I bring it up to people. Stuffed Cabbage is not always high on everyone’s list because one of the main ingredients is, well, cabbage. It’s understandable that it’s not a hugely popular vegetable in most households. Most of us like it shredded on top of tacos or scattered into bowl-style meals. But I think this recipe might change your mind about making cabbage a little more mainstream so please watch the video and bear with me. 

Cabbage readily grows in Mediterranean gardens, which is why you find it a lot in Mediterranean cooking. In this case the cabbage leaves are used as the container for the delicious beef and rice filling, and it’s topped with our favorite lemon sauce. The cabbage is the perfect vegetable to use for this function because it is firm enough to hold the filling, and the flavor of a cabbage leaf is mild so it doesn’t overpower the spiced beef and rice on the inside. In some ways the cabbage functions like a tortilla would, but it’s a little healthier and the flavor plays better with the beef and lemon sauce. 

Making Stuffed Cabbage can be a bit of a project, which is why I don’t make it as often on busy school nights. I’m more likely to make this on the weekends or holidays when I have a little more time on my hands. It also is a crowd pleaser when I have extended family coming because it’s like comfort food to them.

We all like to talk about our favorite methods for making the dish and reminisce about other times we’ve enjoyed it together. I always think this is one of the hallmarks of Greek food and our family traditions, it always brings us together and creates the most special memories. 

Lahanodolmades (Stuffed Cabbage)  

This is a great recipe that is much easier to put together than it first seems. I love making this for family meals, or celebrations! 

Ingredients: 

For the filling: 

• 1 lb ground beef  

• 1/2 cup rice (washed and drained) 

• 1 medium onion (finely chopped) 

• 1/4 cup fresh parsley (chopped) 

• 1/4 cup dill (chopped) 

• 1/2 tsp ground cumin ½ cup shredded carrots  

• 1 tsp Salt 

• ½ tsp pepper  

For the cabbage rolls: 

• 1 large head of cabbage 

• 1 stick of unsalted butter  

For the Avgolemono sauce: 

• 3 large eggs (yolks)  

• 1/4 cup lemon juice (freshly squeezed) 

• 1 1/2 cups chicken broth  

• 3 tbsp cornstarch  

• Cold water for slurry  

• Salt and pepper to taste 

Instructions: 

1. Bring a large pot of salted water to a boil. 

2. Remove the core of the cabbage and place the whole cabbage core side down in the water  

3. Blanch for about 5 minutes and then with a big fork and tongs, carefully remove the leaves in the water. Remove the leaves and place on baking sheet to allow to cool.  Empty the water to prepare the pot for the cabbage leaves  

4. In a mixing bowl, combine ground beef, rice, chopped onion, parsley, dill, cummin, salt, and pepper. Mix well. 

5. Lay a cabbage leaf flat on a clean surface. Trim thick stem before filling.  

6. Place a tablespoon of the filling near the base of the leaf and roll it tightly, folding in the sides as you go. Repeat with the remaining leaves and filling. 

7. In a large pot, lay extra cabbage leaves on the bottom of the pot, leave 2 – 3 for the top of the rolls.  

8. Arrange the cabbage rolls seam-side down in the pot in a circular pattern.  Top with extra 2 – 3 leaves.  

9. Place sliced butter over the top of the cabbage leaves.  

10. Add enough chicken broth and water to cover the rolls, place a plate on top and bring to a boil.  

11. Then cover, shimmer and cook for 45 minutes to 1 hour, until the rolls are tender. 

Make the Avgolemono sauce: 

1. In a separate bowl, whisk together egg yolks and lemon juice. 

2. Slowly add in 1 ½ cups of hot liquid from the cabbage pot while continuing to whisk vigirously to temper the egg and lemon.  Turn off the heat on the pot and add the egg and lemon mixture to the pot and shake and turn the pot to get the mixture all over the cabbage.  Add cornstarch slurry and turn the pot again.  Turn on medium heat and cook for an additional 5 minutes to cook the cornstarch and thicken the mixture.  

Serve: 

Pour the Avgolemono sauce over the cooked cabbage rolls. 

Serve hot, garnished with additional chopped parsley or dill if desired. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.