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Lahanodolmades avgolemono- Cabbage dolmades with egg-lemon sauce

Yields1 Serving

Lahanodolmades avgolemono

 1 Large Cabbage
 500 g beef and pork mince
 ½ cup Extra Virgin olive oil:
 2 spring onions finely chopped
 2 onions finely chopped
 1 cup medium grain rice
 ½ cup dill
 ½ cup parsley
 Salt and pepper
 2 Eggs
 Juice from 1 Lemon
 1 tbsp flour

Remove the cabbage stem with a knife. Then, immerse it with the hole down
in a pot of boiling water. Boil for 10-15 minutes to soften it lightly.


Mix the filling materials thoroughly and knead well.


Remove all the leaves from the cabbage carefully and remove the thick
nerves. Take one leaf at a time and put in a tablespoon of stuffing and wrap it.


Cover the base of a flat pot with a couple of cabbage leaves and place the
dolmas in a row one next to the other and cover them with a plate so that they
do not unwind.


Pour in the Olive oil and cover with water. Cook over a low heat for 30-40 minutes.
Remove from the heat.


Beat the eggs with the lemon juice and add the broth from the pot, whisking all the
while. Add the flour and mix well. Pour the mixture in the pot and shake well to go


You can avoid mince if you are a vegetarian. The “avgolemono” sauce is extra
smooth and you can soak bites of bread in it!