Tender cabbage leaves wrapped around a savoury filling of minced meat, rice, fresh herbs, and olive oil, gently simmered and finished with a silky egg-lemon sauce. A traditional Greek comfort dish often enjoyed during the cooler months and served as a family-style meal.
Serves: 6–8
Ingredients
For the Dolmades
- 1 large cabbage
- 500g beef and pork mince
- ½ cup extra virgin olive oil
- 2 spring onions, finely chopped
- 2 brown onions, finely chopped
- 1 cup medium-grain rice
- ½ cup fresh dill, finely chopped
- ½ cup fresh parsley, finely chopped
- Salt and freshly ground black pepper
For the Avgolemono Sauce
- 2 eggs
- Juice of 1 lemon
- 1 tablespoon cornflour
Method
- Using a sharp knife, remove the core from the cabbage. Place the whole cabbage into a large pot of boiling water, core-side down, and cook for 10–15 minutes until the outer leaves soften.
- Carefully remove the cabbage from the water and allow it to cool slightly. Gently separate the leaves and trim away any thick stems or tough veins.
- In a large bowl, combine the mince, olive oil, spring onions, onions, rice, dill, parsley, salt, and pepper. Mix thoroughly until well combined.
- Place a spoonful of filling near the base of each cabbage leaf. Fold in the sides and roll tightly to enclose the filling.
- Line the base of a large pot with a few spare cabbage leaves. Arrange the dolmades seam-side down in snug layers.
- Cover the dolmades with a heatproof plate to help keep them in place during cooking.
- Add enough water to just cover the dolmades and cook over low heat for 30–40 minutes, or until the rice is tender and the filling is fully cooked.
- Remove the pot from the heat and reserve a cup of the cooking liquid.
To Make the Avgolemono Sauce
- In a bowl, whisk together the eggs, lemon juice, and cornflour until smooth.
- Gradually whisk in some of the hot cooking liquid to temper the eggs.
- Slowly pour the sauce back into the pot, gently shaking the pot to distribute it evenly. Do not stir vigorously.
- Return to very low heat for 1–2 minutes if needed, taking care not to boil the sauce.
To Serve
Serve warm with crusty bread and a fresh Greek salad. The delicate lemon sauce and fragrant herbs make this one of Greece's most beloved comfort foods.
Emily's Tip
Take your time rolling the dolmades tightly and arranging them snugly in the pot. This helps them keep their shape during cooking and creates beautifully tender cabbage rolls every time.