Greek cabbage rolls with egg lemon sauce - "Lachanodolmades"

by Greco Roots

Greek cabbage rolls with lemon sauce

For the rolls:
1 large white cabbage
1kg ground meat
1 onion, finely chopped 
100gr cooked Carolina rice (or frumenty)
1/3 bunch parsley, finely chopped 
1/3 bunch dill, finely chopped 
1/2 teaspoon cumin
salt and pepper
4 tablespoon of extra virgin olive oil

For the sauce:
2 tablespoons butter (70gr)
2 tablespoons all-purpose flour (70gr)
3 cups of the water with which we boiled the cabbage
2 lemons
lemon zest from 1 lemon
2 eggs


For the cabbage rolls:

  1. Place a pot with water on heat, add salt, and let it boil.
  2. Cut the stem of the cabbage. Put the cabbage in the pot with the stem side facing down.
  3. Remove the outer leaves of the cabbage carefully. Follow the same process for 15 minutes until we remove all of the leaves. Then, put them onto a baking pan to drain. Don't throw away the water.

For the stuffing:

  1. In a bowl, add the ground beef, rice (or frumenty), cumin, parsley, dill, onion, salt, pepper, and extra virgin olive oil. Mix well.


  1. Take one cabbage leaf, add 1 tablespoon of the filling and roll. Follow the same process for the rest of the leaves.
  2. Place them onto a baking pan.
  3. Put them in the oven and bake for 30 minutes, 180°C (350°F).

For the sauce:

  1. Place a pot on heat and add the butter.
  2. As soon as butter melts, add the flour and sauté.
  3. Add the water with which we boiled the cabbage in batches, while stirring with a hand whisk until the sauce thickens. Remove from the heat.
  4. Add the lemon zest and juice, pepper, and mix.
  5. Put the cabbage rolls in and let them steep for a few minutes. Then, remove.

Spread a little bit of the sauce over the cabbage rolls and enjoy! 

Credits: Nadja Joseph


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