Lahanodolmades (Greek Cabbage Rolls)
These traditional Greek cabbage rolls feature tender cabbage leaves wrapped around a savory filling of ground meat, rice, and herbs. Simmered in a rich tomato sauce, they make a comforting and hearty main course. Serve with a dollop of yogurt or a squeeze of lemon.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 563 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcscabbage, large, about 1.2 kg
filling
- 500 gground beef, lean
- 0.5 cuprice, short grain, rinsed
- 1 pcsyellow onion, finely chopped
- 0.25 cupfresh dill, chopped
- 0.25 cupfresh parsley, chopped
- 1 pcsegg
- 1 tspsalt
- 0.5 tspblack pepper
sauce
- 3 tbspolive oil
- 2 clovegarlic, minced
- 400 gcanned crushed tomatoes
- 3 cupchicken broth
garnish
- 1 pcslemon, for serving(optional)
Equipment
tongs · sharp knife · large pot · dutch oven · large bowl · cutting board
The method
Step by step
- 1
Remove the core from the cabbage using a sharp knife.
About 2 min
- 2
Bring a large pot of salted water to a boil.
About 5 min
- 3
Carefully submerge the whole cabbage in the boiling water and cook for 10-15 minutes, or until the outer leaves soften enough to be easily peeled off.
About 15 min
Cook’s note: Use tongs to help remove the outer leaves as they soften.
- 4
Peel off the softened cabbage leaves one by one and set them aside to cool.
About 5 min
Cook’s note: Trim the thick central vein from each leaf to make them easier to roll.
- 5
In a large bowl, combine the ground beef, rice, chopped onion, dill, parsley, egg, salt, and pepper for the filling.
About 5 min
Cook’s note: Mix gently with your hands until just combined to avoid compacting the meat.
- 6
Take a cabbage leaf, place a spoonful of filling near the stem end, fold in the sides, and then roll it up tightly.
About 15 min
Cook’s note: The amount of filling will depend on the size of the cabbage leaf. Aim for about 2-3 tablespoons per roll.
- 7
Repeat with the remaining cabbage leaves and filling.
Cook’s note: If you have extra cabbage leaves, you can line the bottom of your pot with them to prevent sticking.
- 8
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
- 9
Add the minced garlic and sauté for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 10
Pour in the crushed tomatoes and chicken broth, stirring to combine.
About 1 min
- 11
Arrange the cabbage rolls snugly in layers in the pot.
About 2 min
Cook’s note: The rolls should be mostly submerged in the liquid. Add more broth or water if needed.
- 12
Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low.
About 5 min
- 13
Cook for 1.5 hours, or until the cabbage is very tender and the filling is cooked through.
About 1 hr 30 min
Cook’s note: Check periodically to ensure the liquid isn't drying out; add more broth or water if necessary.
- 14
Serve the lahanodolmades hot, with a squeeze of fresh lemon juice if desired.
Cook’s note: A dollop of Greek yogurt or a sprinkle of extra fresh dill also makes a great accompaniment.
Per serving
Nutrition
- Calories
- 563.4kcal
- Protein
- 30.6g
- Carbs
- 30.8g
- Fat
- 37.4g
- Fibre
- 10.1g
- Sugar
- 16g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cabbage rolls in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop over low heat or in the microwave until warmed through.
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