Lachanodolmades (Greek Cabbage Rolls)

🛒 Ingredients

• White Cabbage leaves 150 g · 38 kcal
• Ground Pork (lean) 50 g · 135 kcal
• Ground Beef (lean) 50 g · 125 kcal
• Short-grain Rice (uncooked) 20 g · 70 kcal
• Onion, chopped 30 g · 12 kcal
• Garlic, minced 2 g · 3 kcal
• Fresh Dill, chopped 3 g · 1 kcal
• Fresh Parsley, chopped 3 g · 1 kcal
• Olive Oil 9 g · 80 kcal
• Lemon Juice (for avgolemono) 10 g · 2 kcal
• Egg (for avgolemono) 10 g · 16 kcal
• Chicken Broth 120 g · 12 kcal

👨‍🍳 Instructions

1. Carefully remove 12-15 large outer leaves from a white cabbage. Blanch the cabbage leaves in boiling salted water for 3-5 minutes until pliable, then drain and let cool.
2. In a large bowl, combine the ground pork, ground beef, uncooked rice, finely chopped onion, minced garlic, fresh dill, and parsley. Season with salt and pepper, then mix thoroughly.
3. Lay a blanched cabbage leaf flat, place a spoonful of filling near the stem end, fold in the sides, and roll tightly into a cylinder. Repeat with remaining leaves and filling.
4. Line the bottom of a large pot with extra cabbage leaves or trimmings. Arrange the rolled Lachanodolmades tightly in layers in the pot.
5. Pour chicken broth over the rolls until they are almost fully submerged. Drizzle with a little olive oil, place a plate on top to keep them submerged, and bring to a simmer.
6. Reduce heat to low, cover, and simmer for 60-90 minutes, or until the cabbage is very tender and the rice is cooked. Let it rest for a few minutes after cooking.
7. For the Avgolemono sauce: In a bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. Gradually temper the egg mixture by slowly adding a ladleful of the hot broth from the pot, whisking constantly.
8. Pour the Avgolemono sauce back into the pot with the Lachanodolmades, gently swirling the pot to distribute. Do not boil after adding the sauce, just let it gently warm through for 2-3 minutes.
9. Serve the Lachanodolmades hot, garnished with extra fresh dill and a wedge of lemon on the side.