Quick Recipe Version (TL;DR)

Yield: 6 servings (about 18 cabbage rolls)
Prep Time: 50 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 5 minutes

Quick Ingredients

1 large green cabbage (about 3 lb / 1.4 kg)
1 lb (454 g) ground beef (or half beef/half pork)
1/2 cup (90 g) long-grain white rice, rinsed
1 medium onion, grated
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 large egg (for filling)
1 1/2 tsp kosher salt, plus more for blanching water
1/2 tsp black pepper
3 tbsp (45 ml) extra-virgin olive oil
3 cups (720 ml) chicken stock (or water)
2 tbsp (30 g) unsalted butter
3 large eggs (for avgolemono)
1/2 cup (120 ml) fresh lemon juice
1 tbsp cornstarch (optional, for extra-stable sauce)

Do This

1) Blanch cabbage leaves in boiling salted water until pliable; cool and trim thick ribs.
2) Mix meat, rinsed rice, onion, herbs, 1 egg, salt, pepper, and olive oil.
3) Roll filling into cabbage leaves; place seam-side down in a snug pot.
4) Add stock to come halfway up the rolls; dot with butter; cover with a plate.
5) Simmer gently (185–195°F / 85–90°C) for 60 minutes, until rice is tender.
6) Whisk 3 eggs with lemon juice; temper with hot broth; gently warm (do not boil).
7) Pour sauce over rolls, rest 5 minutes, and serve with extra dill and lemon.

Why You’ll Love This Recipe

Tender, comforting cabbage rolls that feel special but are completely doable at home.
The avgolemono sauce turns the cooking broth into a silky, lemony blanket for every roll.
Gently simmered (not boiled) for juicy filling and perfectly tender rice.
Great for make-ahead dinners: the flavors get even better after a night in the fridge.

Grocery List

Produce: 1 large green cabbage, 1 medium onion, 3–4 lemons, fresh dill, fresh parsley
Dairy: unsalted butter, eggs
Meat: ground beef (or beef/pork blend)
Pantry: long-grain white rice, chicken stock, extra-virgin olive oil, kosher salt, black pepper, cornstarch (optional)

Full Ingredients

For the cabbage rolls

Green cabbage: 1 large head (about 3 lb / 1.4 kg)
Kosher salt: 1 tablespoon (for blanching water)

For the filling

Ground beef: 1 lb (454 g) (or 1/2 lb beef + 1/2 lb ground pork)
Long-grain white rice: 1/2 cup (90 g), rinsed well and drained
Onion: 1 medium (about 6 oz / 170 g), grated on the large holes of a box grater (or minced very finely)
Fresh dill: 1/4 cup (10 g), finely chopped
Fresh parsley: 1/4 cup (10 g), finely chopped
Egg: 1 large
Extra-virgin olive oil: 3 tablespoons (45 ml)
Kosher salt: 1 1/2 teaspoons (reduce to 1 1/4 tsp if your stock is very salty)
Black pepper: 1/2 teaspoon

For simmering

Chicken stock: 3 cups (720 ml), preferably low-sodium (or use water)
Unsalted butter: 2 tablespoons (30 g), cut into small pieces

For the avgolemono (egg-lemon sauce)

Eggs: 3 large, at room temperature if possible
Fresh lemon juice: 1/2 cup (120 ml) (from about 3–4 lemons)
Cornstarch (optional): 1 tablespoon (8 g), whisked into the lemon juice (helps stabilize if you’re nervous about curdling)
Hot cooking broth: 1 1/2 cups (360 ml), ladled from the pot (use more as needed to reach your preferred consistency)

Step-by-Step Instructions

Step 1: Prep and blanch the cabbage leaves

Bring a large stockpot of water to a full boil (212°F / 100°C). Add 1 tablespoon kosher salt.

Using a small paring knife, carefully cut around the cabbage core and remove it. Lower the whole cabbage into the boiling water. Boil for 6–10 minutes, turning occasionally, until the outer leaves are pliable and peel away easily.

As leaves loosen, use tongs to remove them to a tray. Keep blanching until you have about 18 good leaves (a few extras is great in case of tears). Let the leaves cool until comfortable to handle.

Step 2: Trim the leaves so they roll neatly

Lay a cabbage leaf flat, rib-side up. With a small knife, shave down the thickest part of the rib (do not cut all the way through). This helps the rolls fold without cracking.

If a leaf is very large, you can cut it in half along the rib and make two smaller rolls. If a leaf tears, don’t worry—patch it with a small piece of another leaf.

Step 3: Mix the meat-and-rice filling

In a large bowl, combine:

1 lb (454 g) ground meat, 1/2 cup (90 g) rinsed rice, grated onion, dill, parsley, 1 egg, 3 tbsp olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper.

Mix gently with your hands until evenly combined. Avoid overmixing, which can make the filling dense.

Step 4: Roll the lahanodolmades

Place one cabbage leaf on your work surface with the stem end closest to you. Add about 2 1/2 tablespoons of filling (roughly 45 g) in a small log shape near the stem end.

Fold the bottom up over the filling, fold the sides inward, then roll up snugly (not tight like a cigar—leave a little room for the rice to expand). Set seam-side down. Repeat until you’ve used the filling.

Step 5: Arrange in the pot and add the simmering liquid

Choose a heavy, wide pot or Dutch oven (5–6 quarts works well). Arrange the cabbage rolls seam-side down in tight concentric circles so they support each other and don’t unravel.

Pour in 3 cups (720 ml) chicken stock. The liquid should come up about halfway to two-thirds of the height of the rolls; add a splash of water if needed.

Dot the top with 2 tablespoons butter. Place a heat-safe plate (or a small lid) directly on top of the rolls to keep them from floating and opening.

Step 6: Simmer gently until tender

Bring the pot just to a simmer over medium heat, then immediately reduce to low so the liquid stays at a gentle simmer (185–195°F / 85–90°C). Cover with a lid.

Cook for 60 minutes, maintaining that gentle simmer (avoid boiling, which can break the rolls and toughen the meat). The rolls are done when the rice is tender and the filling is cooked through.

Turn off the heat. Let the pot sit, covered, for 10 minutes so the rolls settle and the broth calms down before you add the egg-lemon sauce.

Step 7: Make the avgolemono (egg-lemon sauce) and finish

In a medium bowl, whisk 3 eggs until frothy and lightened, about 30–45 seconds. Slowly whisk in 1/2 cup (120 ml) lemon juice. If using, whisk 1 tbsp cornstarch into the lemon juice first to dissolve, then whisk into the eggs.

Temper the mixture so it becomes a sauce (not scrambled eggs): ladle about 1 1/2 cups (360 ml) of the hot cooking broth into the egg-lemon mixture, a little at a time, whisking constantly the whole time.

Now gently warm and thicken the sauce: with the heat off, slowly pour the tempered avgolemono back into the pot by drizzling it around the edges (or pour into the broth in a separate saucepan). Gently shake the pot to distribute. If you prefer a thicker coating, set the pot over very low heat and warm for 2–4 minutes, stirring the broth gently around the edges. Do not let it boil (keep below 175°F / 80°C) or it can curdle.

Rest 5 minutes, then spoon sauce over the rolls and serve warm.

Pro Tips

Keep the simmer gentle: Aim for 185–195°F (85–90°C). A hard boil can make the rolls burst and the broth turn cloudy.
Use a “weight” on top: A small plate set directly on the rolls prevents floating and helps them keep their shape.
Temper slowly, whisk constantly: Add the hot broth gradually to the eggs and lemon. This is the key to a smooth, velvety avgolemono.
Stop short of boiling after adding avgolemono: If you need more thickening, use very low heat and stay below 175°F / 80°C.
Taste before salting the sauce: Stocks vary a lot. Adjust salt at the very end, after the sauce is in.

Variations

More herb-forward: Add 2 tablespoons chopped fresh mint or 1 teaspoon dried mint to the filling for a brighter, classic Greek profile.
Turkey version: Use 1 lb (454 g) ground turkey. Add an extra 1 tablespoon olive oil to keep the filling juicy.
Vegetarian-style (inspired): Replace meat with 2 cups (330 g) cooked chickpeas mashed roughly, increase herbs, and simmer in vegetable stock. (Texture is different, but still delicious with avgolemono.)

Storage & Make-Ahead

Refrigerate: Store rolls with plenty of sauce in an airtight container for up to 4 days.

Reheat gently: Warm in a covered saucepan or skillet over low heat until steaming hot, keeping the temperature below 175°F / 80°C to protect the egg-lemon sauce (avoid boiling). Add a splash of stock or water if the sauce thickens too much.

Make-ahead option: You can assemble the rolls up to 24 hours ahead and refrigerate them tightly packed in the pot. Simmer the next day, then make the avgolemono right before serving for the freshest texture.

Freezing note: The rolls (without avgolemono) freeze well for up to 2 months. Thaw overnight in the fridge, reheat in broth, then make fresh avgolemono to finish.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 31 g protein, 30 g fat, 33 g carbohydrates, 3 g fiber, 980 mg sodium. Values vary by meat choice and stock brand.

Lahanodolmades Avgolemono With Stuffed Cabbage Rolls