Greek Stuffed Cabbage Rolls with Avgolemono Sauce
These stuffed cabbage rolls are perfect when you want a less starchy alternative for your favourite rolls. Check out the recipe here.
Equipment
Large saucepan or stockpot (for blanching cabbage)
Second large saucepan or Dutch oven (for simmering rolls)
Large mixing bowl
Wooden toothpicks (for securing rolls)
Whisk (for avgolemono sauce)
Instant-read thermometer (for checking reheating temperature)
Ingredients
Stuffing Ingredients
1 kilogram ground beef - minced beef, about 2.2 lbs
1 ¼ cups white rice - long-grain, 250g
1 large yellow onion - chopped
4 tablespoons parsley - fresh ; finely chopped, 1/4 cup / 15g
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
Roll Ingredients
1 large cabbage
1 medium carrot - sliced- ¼ cup olive oil - 60ml
1 litre vegetable stock - 4 1/4 cups / 34 fl oz- 1 teaspoon salt
- ½ teaspoon ground black pepper
Avgolemono Egg and Lemon Sauce Ingredients
2 medium eggs
3 tablespoons lemon juice - fresh ; 45ml, from approximately 1 1/2 lemons
Instructions
Prepare the Cabbage and Filling
- In a large saucepan, bring slightly salted water to a boil. Add cabbage leaves and simmer for 2 to 4 minutes or until softened. Drain.1 large cabbage, 1 teaspoon salt
- Mix the minced meat, rice, onion, parsley, olive oil, and salt and pepper.1 kilogram ground beef, 1 1/4 cups white rice, 1 large yellow onion, 4 tablespoons parsley, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground black pepper
- After it's been mixed well, take a spoon of the mixture and place it on one of the cabbage leaves.1 large cabbage
- Roll and secure them with toothpicks if needed. Do not worry; they do not have to be perfectly wrapped the first time you make them. The technique comes with experience.
Simmer the Rolls
- Place some cabbage leaves at the bottom in another large saucepan, and then layer the rolls.1 large cabbage
- Drizzle 1/4 cup (60ml) olive oil over the rolls, then pour in the vegetable stock until the rolls are just covered. Tuck the sliced carrots in between the rolls.1/4 cup olive oil, 1 litre vegetable stock, 1 medium carrot
- Place a heatproof plate directly on top of the rolls to keep them submerged (do not use the saucepan lid). Bring to a boil, then reduce the heat to low and simmer gently for 40 minutes.
- Take the saucepan off the heat and wait for 10 minutes to cool. Whilst holding the plate onto the rolls, tilt the saucepan and pour the stock into a bowl.
Make the Avgolemono Sauce and Serve
- In a medium bowl, beat the eggs until frothy. Whisk in the lemon juice. Now temper the eggs: add the warm (not hot) stock one tablespoon at a time while whisking constantly. After 5–6 tablespoons, the egg mixture should feel warm to the touch and you can pour the remaining stock in a slow, steady stream while whisking. The sauce should be smooth and creamy.2 medium eggs, 3 tablespoons lemon juice
- Once the lemon mixture is ready, pour over rolls as you serve them.
- Serve the rolls with the avgolemono sauce spooned generously over the top. This dish pairs beautifully with crumbled feta cheese and crusty bread on the side.
Notes
Storage: Refrigerate rolls with sauce poured over in a sealed container for up to 3 days. Reheat gently in a covered saucepan with a splash of stock over low heat for 10–12 minutes.
Freezing: Cool rolls completely, freeze flat in a single layer, then transfer to a freezer bag — keeps for up to 2 months. Thaw overnight in the fridge. Make the avgolemono sauce fresh as it separates when frozen.
Make-Ahead: Assemble and simmer the rolls up to a day ahead. Store in the cooking liquid. Make the avgolemono just before serving.
Substitution: Ground lamb works beautifully in place of beef for a more traditional Greek flavour. Ground pork also works — ensure the filling reaches 160°F / 71°C internal temperature.
Pro Tip: When tempering the eggs, let the stock cool for at least 10 minutes off the heat, then add it to the beaten eggs a tablespoon at a time while whisking constantly. Once the mixture feels warm, you can pour more steadily. This prevents the eggs from scrambling.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 26gProtein: 22gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 98mgSodium: 650mgPotassium: 663mgFiber: 4gSugar: 7gVitamin A: 1539IUVitamin C: 63mgCalcium: 85mgIron: 4mg
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