Lahanodolmades (Greek Cabbage Rolls with Avgolemono)

🛒 Ingredients

• Cabbage Leaves 200 g · 50 kcal
• Minced Pork and Beef (20% fat) 125 g · 325 kcal
• Medium-Grain White Rice (uncooked) 25 g · 90 kcal
• Onion 38 g · 15 kcal
• Fresh Dill 4 g · 1 kcal
• Fresh Parsley 4 g · 1 kcal
• Olive Oil 14 g · 124 kcal
• Chicken Broth (low sodium) 180 g · 10 kcal
• Lemon Juice 15 g · 4 kcal
• Large Eggs 25 g · 39 kcal

👨‍🍳 Instructions

1. Carefully remove the core from a large cabbage and blanch it in boiling salted water for 5-10 minutes until the outer leaves soften enough to be easily peeled off.
2. Once cooled, trim the thick veins from the cabbage leaves and set aside any smaller or torn leaves for lining the pot.
3. In a large bowl, combine the minced pork and beef, uncooked rice, finely chopped onion, fresh dill, fresh parsley, salt, and pepper, mixing well.
4. Lay a cabbage leaf flat, place a spoonful of filling near the stem end, fold in the sides, and roll tightly into a neat bundle.
5. Line the bottom of a large heavy-bottomed pot with the reserved cabbage leaves and carefully arrange the rolled dolmades in layers, snugly next to each other.
6. Pour chicken broth over the dolmades until just covered, drizzle with a little olive oil, place a plate on top to keep them submerged, and bring to a gentle boil.
7. Reduce heat to low, cover the pot, and simmer for 60-75 minutes until the cabbage is very tender and the rice is cooked through.
8. To make the avgolemono sauce, whisk eggs and lemon juice vigorously in a bowl. Gradually add 1-2 ladles of hot broth from the pot to the egg mixture, whisking constantly to temper the eggs.
9. Carefully pour the tempered egg-lemon mixture back into the pot with the dolmades, gently shaking the pot to distribute the sauce evenly. Do not boil after adding the avgolemono.
10. Serve the lahanodolmades warm, garnished with extra fresh dill if desired.