Entree: Greece – Peloponnese – Λαχανοντολμάδες ➤ Lachanondolmades (Cabbage leaves stuffed with seasoned rice and meat, simmered and finished with a lemon-egg sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 3 min

Total 1 hr 15 min

Ingredients

- 1 medium green cabbage (about 2–2.5 lb / 900–1150 g)
- 1 lb (454 g) ground lamb
- 1 cup (200 g) long-grain rice, rinsed
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves (6 g) garlic, minced
- 1/4 cup (60 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for sauce
- 1/4 cup (60 ml) tomato paste or 1/2 cup (120 ml) strained tomatoes
- 2 cups (480 ml) chicken or vegetable broth
- 1 can (14 oz / 400 g) crushed tomatoes (optional, for a richer sauce)
- 2 tbsp (8 g) chopped fresh dill or 2 tbsp (8 g) parsley, plus extra for garnish
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 eggs
- 3 tbsp (45 ml) fresh lemon juice (about 1 large lemon)
- 2 tbsp (30 ml) water (for tempering eggs)

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and gently separate about 12–14 large outer leaves. Blanch the leaves in boiling water 2–3 minutes until pliable; drain and set aside to cool. Reserve smaller inner leaves for another use.
2. In a skillet, heat 1/4 cup (60 ml) olive oil over medium heat. Add the chopped onion and cook until soft, 5–7 minutes. Add garlic and cook 30 seconds more.
3. In a large bowl combine the ground lamb, rinsed rice, cooked onion and garlic, dill or parsley, oregano, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Mix until just combined.
4. Trim the thick rib from the base of each cabbage leaf if necessary so it rolls easily. Place about 1–2 tbsp (15–30 g) of the meat mixture near the stem end of a leaf, fold sides in and roll tightly to enclose. Repeat to make 12–14 rolls.
5. Pour a thin layer of crushed tomatoes or tomato paste mixed with 1/2 cup (120 ml) broth into a heavy pot. Arrange rolls seam-side down in the pot in tight layers.
6. Mix the remaining broth (about 1 1/2 cups / 360 ml) with the crushed tomatoes (if using) and pour over the rolls until almost covered. Drizzle 2 tbsp (30 ml) olive oil over the top. Place a small heatproof plate on top to keep rolls submerged. Bring to a gentle simmer, cover, and cook 35–45 minutes until rice and meat are tender.
7. In a bowl whisk together the eggs, lemon juice, and 2 tbsp (30 ml) water until combined. Temper the egg-lemon mixture by slowly whisking in 1/2 cup (120 ml) hot cooking liquid from the pot, then gradually whisk the warmed mixture back into the pot with the rolls off the heat.
8. Gently reheat the pot over very low heat for 2–3 minutes to thicken the sauce slightly—do not boil once eggs are added. Adjust salt and pepper to taste.
9. Serve Lahanodolmades warm, garnished with additional chopped parsley or dill and lemon wedges.