Stuffed Cabbage Rolls Recipe

Greek

Stuffed Cabbage Rolls Recipe (Lahanodolmades)

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Prep

20 minutes

Cook

1 hour 30 minutes

Yield

22 pieces

Authentic Greek Food in the comfort food has never been this easy. Dive into these Stuffed Cabbage Rolls Recipe head first with a generous dollop of Lemon Sauce. This will quickly become your family's new favorite.

Lahanodolmades is a stuffed cabbage rolls recipe that you are going to love. It’s the ultimate comfort food. These cabbage rolls are stuffed with a beef and rice mix and served with a lemony sauce that just adds such a unique (and perfect) flavor.

❤️ Why You’ll Love Stuffed Cabbage Rolls Recipe

  • Holiday-Friendly: This recipe is totally great for every day and also for a holiday dish. Serve it as a side, bring it to a potluck, or serve it as the main course, it’s so good
  • Healthy: This stuffed cabbage rolls recipe is full of wholesome, simple ingredients, making it protein-packed and healthy
  • Quick Prep: Prep these cabbage rolls in only 20 minutes
Stuffed Cabbage Rolls Recipe surrounded by ingredients on counter

🍲 Ingredients

Cabbage: Cabbage helps raise levels of beta-carotene, lutein, and other heart-healthy antioxidants. It also can help ease inflammation and help prevent heart disease. It’s so easy to add to stir fry, soups, stews, salads, or delicious cabbage rolls like this.

Ground Beef: Beef is a high-quality protein full of vitamins and minerals. It can help improve muscle growth and even exercise performance. Another benefit is it’s a great source of iron. If you’re not into red meat, you could totally swap this for whatever ground meat you prefer.

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

👩‍🍳 How to Make Stuffed Cabbage Rolls Recipe

  1. Bring a large pot of salted water to a boil (fill the pot about halfway). Remove the stem/core from the bottom of the cabbage, you want to remove a few inches of it so there will be a bit of a hole. Once the water is boiling, add the cabbage with the cored part facing down. Boil for about 10-15 minutes and then flip the cabbage around. Boil the cabbage until tender and the leaves start to become somewhat transparent. Start to remove the leaves from the cabbage as they will start to detach naturally as they cook. As you remove the leaves set aside in a colander until you have 22 leaves.
  2. Make the filling: Combine the ground beef, rice, diced onion, salt, pepper, olive oil, and fresh minced dill and mix to fully combine.
  3. Prepare the large pot: Set aside 3-4 cabbage leaves. Layer a handful of fresh dill or lemon on the bottom of the pot and then layer the 3-4 cabbage leaves over those, overlapping them to cover most of the bottom of the pot.
  4. Fill the cabbage leaves: Lay a cooked cabbage leaf flat on your work surface. If there is a thick part of the cabbage stem, trim that piece off and sort of fold the leaf inwards and over so there is no empty space. Place 2 tbsp of filling in the leaf and then fold the left and right sides together and then roll up to complete a roll. Repeat until all of the fillings are used and place the cabbage rolls one by one into the pot beside each other, tucking them in tightly beside each other.
  5. Cook the cabbage rolls: Once all of the cabbage rolls have been placed in the pot (if you need to make two layers of rolls that’s no problem) place a small/medium plate on top of the cabbage rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot. Pour water into the pot, filling about halfway up the side. Bring to a boil over high heat and then turn to medium-low to keep at a simmer. Cook for 60-90 minutes, making sure to check the water level every 20 minutes to ensure it doesn’t get too low. If needed, add water to keep the level around the halfway mark.
  6. When the cabbage rolls are done, remove them from the heat and move the cabbage rolls to a serving tray. Remove 1 1/2 cups of the water from the pot to make the lemon juice or you can also use chicken broth.
  7. Make the lemon sauce: using a blender blend together the cabbage water or chicken broth along with lemon juice, 1 tbsp cornstarch, and 2 eggs. Transfer to a small pot over medium heat, stirring often, and let it thicken as the sauce cooks – about 3-4 minutes. Season with 1/2-1 tsp salt. Remove from the heat.
  8. Serve the cabbage rolls and allow people to spoon over the amount of lemon sauce they would like. Top with more fresh dill if desired and cracked black pepper.

🪄 Tips and Tricks

  • Don’t Over Stuff: You want to make sure your cabbage rolls will not fall apart or any of your stuffing will fall through any gaps. On the other hand, don’t wrap them too tightly as the rice will expand as it cooks, and if you wrap them too tight, they are at risk of falling apart as they cook.
  • Prepare Your Cabbage: Boil the entire head of cabbage, if you’re using a green cabbage with a firm and compact head, remove the core and stem. As you remove the leaves after boiling, if you find that the leaves in the center aren’t soft enough, continue to boil again until they are.
Cut open cabbage rolls on a plate with a knife


🗒 Substitutions

  • Meat: You can substitute the ground beef for any ground meat – ground lamb, turkey, chicken, pork, or a mix
  • Cabbage: You can use red cabbage if that’s all you can find
  • Veggies: Feel free to cater this recipe the way you like. You can add carrots and celery in with the onion, or any other veggie you prefer


🗒 Best served with

👝 How to Store Leftovers

Fridge: Put leftover cabbage rolls in an airtight container when they have cooled, and eat within 3-4 days.

Freezer: Cook the rolls according to the recipe and allow them to cool. Leave the sauce off the rolls you want to freeze. Put the rolls in an airtight container and keep them for up to 3 months in the freezer. When you’re ready to eat, let them thaw, and cook in the oven until heated through. It’s best you make the lemon sauce fresh before you serve them vs. freezing it.

🤔 Common Questions

Why is the cabbage on my cabbage rolls tough?

It’s likely because you did not cook them long enough. Continue cooking until the desired consistency is reached.

How do you remove the core of a cabbage?

Cut off the stem at the bottom, slice the cabbage in half, top to bottom, and make another slice to quarter the cabbage. Now cut the core out of each piece – essentially it’ll be like a triangular piece you cut out.

Stuffed Cabbage Rolls Recipe (Lahanodolmades)

5 from 3 votes
Authentic Greek Food in the comfort food has never been this easy. Dive into these Stuffed Cabbage Rolls Recipe head first with a generous dollop of Lemon Sauce. This will quickly become your family's new favorite.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main
Cuisine Greek
Servings 22 pieces
Calories 124 kcal

Ingredients
  

  • 1 large green cabbage, stem/core removed

For the filling

  • 900 g (or 2lb) lean ground beef
  • 1 cup short grain rice
  • 1 yellow onion diced
  • 2 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1/4 cup fresh dill minced
  • 1 handful fresh dill small handful

For the lemon sauce

  • juice from 2 lemons
  • 1 tbsp cornstarch
  • 2 eggs
  • 1 1/2 cups water from the pot the cabbage rolls were cooked in or chicken broth
  • salt to taste

Instructions
 

  • Bring a large pot of salted water to a boil (fill the pot about halfway). Remove the stem/core from the bottom of the cabbage, you want to remove a few inches of it so there will be a bit of a hole. Once the water is boiling, add the cabbage with the cored part facing down. Boil for about 10-15 minutes and then flip the cabbage around. Boil the cabbage until tender and the leaves start to become somewhat transparent. Start to remove the leaves from the cabbage as they will start to detach naturally as they cook. As you remove the leaves set aside in a colander until you have 22 leaves.
  • Make the filling: Combine the ground beef, rice, diced onion, salt, pepper, olive oil and fresh minced dill and mix to fully combine.
  • Prepare the large pot: Set aside 3-4 cabbage leaves. Layer a handful of fresh dill or lemon on the bottom of the pot and then layer the 3-4 cabbage leaves over those, overlapping them to cover most of the bottom of the pot.
  • Fill the cabbage leaves: Lay a cooked cabbage leaf flat on your work surface. If there is a thick part of the cabbage stem, trim that piece off and sort of fold the leaf inwards and over so there is no empty space. Place 2 tbsp of filling in the leaf and then fold the left and right sides together and then roll up to complete a roll. Repeat until all of the filling is used and place the cabbage rolls one by one into the pot beside eachother, tucking them in tightly beside eachother.
  • Cook the cabbage rolls: Once all of the cabbage rolls have been placed in the pot (if you need to make two layers of rolls thats no problem) place a small-medium plate on top of the cabbage rolls, making sure the plate covers only about 2/3-3/4 of the diameter of the pot. Pour water into the pot, filling about halfway up the side. Bring to a boil over high heat and then turn to medium-low to keep at a simmer. Cook for 60-90 minutes, making sure to check the water level every 20 minutes to ensure it doesn't get too low. If needed, add water to keep the level around the halfway mark.
  • When the cabbage rolls are done, remove from the heat and move the cabbage rolls to a serving tray. Remove 1 1/2 cups of the water from the pot to make the lemon juice or you can also use chicken broth.
  • Make the lemon sauce: using a blender blend together the cabbage water or chicken broth along with lemon juice, 1 tbsp cornstarch and 2 eggs. Transfer to a small pot over medium heat, stirring often and let it thicken as the sauce cooks – about 3-4 minutes. Season with 1/2-1 tsp salt. Remove from the heat.
  • Serve the cabbage rolls and allow people to spoon over the amount of lemon sauce they would like. Top with more fresh dill if desired and cracked black pepper.

Video

Notes

  • Fridge: Put leftover cabbage rolls in an airtight container when they have cooled, and eat within 3-4 days.
  • Freezer: Cook the rolls according to the recipe and allow them to cool. Leave the sauce off the rolls you want to freeze. Put the rolls in an airtight container and keep them for up to 3 months in the freezer. When you’re ready to eat, let them thaw, and cook in the oven until heated through. It’s best you make the lemon sauce fresh before you serve them vs. freezing it.

Nutrition

Calories: 124kcal | Carbohydrates: 13.4g | Protein: 11.2g | Fat: 3.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.6g | Cholesterol: 41.5mg | Sodium: 310.4mg | Fiber: 1.7g | Sugar: 2.7g
Review This Recipe Let us know how it was!
Angela Sakell

Hello Maria, Thank you for sharing this recipe. How do I check to see if the cabbage rolls are done?

Maria Koutsogiannis

They should be done as directed in the post! Youll know when the beef is tender, cooked throughout and rice is fluffy and perfectly cooked!

María Manion

I like to serve with plain yougourt as complement sauce

Maria Koutsogiannis

Amazing!!!

Deb Z

I really want to make this dish. You recommended aquafaba in the lemon sauce instead of eggs for your stuffed grape leaves. How much aquafaba and should I just mix it in the sauce, or whip it up? Not sure how to sub this and what amount. Thanks for your patience!
Love your food.

Maria Koutsogiannis

1 egg white is around 1/8 cup so I would do 1/4 cup. Then follow the instructions exactly in the recipe but without the yolks!

Lesley

5 stars
I use this recipe quite often it’s one of my favourites Maria

Maria Koutsogiannis

thank you so much!!

Sara-jane

5 stars
An amazing recipe I must try thx you 🫶🏻

Maria Koutsogiannis

You are so welcome my friend!

Taya

so essentially you are boiling the cabbage rolls in the water? I was a bit confused at the instructions for this part. but I’m trying it that way right now so we will see if I did it right!

Maria Koutsogiannis

Yes, after you place them in the pot you cover with water or stock and place a plate on top and cook!

Deb Z

I’m drooling here Maria,
I will veganize this dish. Eggs in the sauce? Other options?

Maria Koutsogiannis

SO GODO!

Deb Z

what can I sub for the eggs?

Deb Z

Hi Maria,
I don’t know what so GODO means?

Maria Koutsogiannis

Hey Deb, where are you looking so I can help you?

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