World Flavors Cookbook

Lahanodolmades (Cabbage Rolls with Avgolemono)

Tender cabbage leaves stuffed with a mixture of ground meat and rice, simmered and served with a creamy egg-lemon sauce.

Cuisine: Greece

Ingredients

• 1 large cabbage
• 500g ground beef or pork
• 1/2 cup rice
• 1 onion, finely chopped
• Parsley, dill, mint
• Avgolemono sauce (2 eggs, 2 lemons)

Instructions

1. Blanch cabbage leaves until soft. Mix meat, rice, onion, and herbs.
2. Place a spoonful of filling on each leaf and roll tightly.
3. Layer rolls in a pot, add stock to cover, and weight with a plate.
4. Simmer 45 minutes. Prepare avgolemono sauce using the cooking liquid.
5. Pour sauce over rolls and serve.