Traditional Greek Stuffed Cabbage Rolls
A delicious family recipe of tender cabbage rolls filled with a savory mixture of ground beef, rice, and fragrant herbs, all topped with a luscious avgolemono sauce.
Ingredients
For the Cabbage Rolls
- 1 large head large head of cabbage (about 2-2.5 lbs) Look for firm, green heads for the best texture and flavor.
- ¾ - 1 cup medium grain rice (or short grain, like Arborio) Opt for high-quality or organic if possible.
- 1 lb lean ground beef Feel free to substitute with ground turkey or chicken for a lighter option.
- 1 medium onion, grated Grating allows it to meld seamlessly into the filling.
- 2 spring onions spring onions, minced Adds freshness and a bit of crunch.
- 1 small carrot, grated A touch of sweetness and color.
- 2 TBSP olive oil Use a good quality, extra virgin olive oil for authentic flavor.
- ½ cup fresh flat-leaf parsley, minced Don’t skimp on the herbs; they make all the difference!
- ½ cup fresh dill, minced A classic herb in Greek cooking for a unique flavor element.
- 1 tsp sea salt Essential for seasoning!
- ½ tsp freshly ground pepper Adjust to taste.
For Cooking
- 4 cups chicken stock Homemade or store-bought for convenience.
- 1 cup hot water Plus more as needed to ensure rolls stay moist while cooking.
- 2 TBSP olive oil For the pot base.
- 1 tsp salt For the cooking liquid.
- ¼ tsp freshly ground pepper More layers of flavor.
For the Avgolemono Sauce
- 3 large eggs (1 whole + 2 yolks) Essential for the avgolemono sauce.
- 1 large lemon, juiced (about ¼ cup) Adds a bright acidity that lifts the dish.
- 2 tsp corn starch Helps thicken the avgolemono sauce.
Instructions
Prepare the Rice Mixture
- In a large bowl, combine the rice, ground beef, grated onion, minced spring onions, grated carrot, olive oil, parsley, dill, salt, and pepper.
- Mix well until everything is evenly incorporated.
- Cover and refrigerate for half an hour to meld the flavors.
Prepare the Cabbage
- Fill a large pot with water and bring it to a boil. Add a teaspoon of salt.
- Carefully remove the core of the cabbage and immerse it in the boiling water, cored side down.
- Cook for about 15 minutes or until the outer leaves are easily separable. Remove the softened leaves as they become tender and set them aside to cool.
Assemble the Rolls
- Take a softened cabbage leaf and lay it flat on a clean surface. Place about a tablespoon of the rice mixture near the bottom of the leaf.
- Fold the bottom over the filling, tuck in the sides, and roll it up tightly to encase the filling securely.
Layer in Pot
- In a large pot, layer the cabbage rolls seam side down. Use leftover cabbage leaves to cover the rolls and protect them from browning.
Cook the Rolls
- Pour the chicken stock and hot water over the rolls, ensuring they are just covered. Season with salt and pepper.
- Cover with an inverted heatproof plate (this helps to keep the rolls moist) and bring to a vigorous boil.
- Once boiling, reduce the heat to a simmer and cook for 45-50 minutes.
Make the Avgolemono Sauce
- In a medium bowl, whisk the eggs until frothy. Add lemon juice and cornstarch.
- Gently temper with hot liquid from the pot (adding slowly to prevent curdling).
- Stir the egg-lemon mixture back into the pot and bring to a very gentle simmer for just a minute. Be careful not to let it boil or the eggs will scramble!
Serve
- Carefully plate the rolls, generously spooning the avgolemono sauce over them.
- Garnish with fresh lemon slices, chopped dill, and a sprinkle of freshly ground pepper before serving.
Notes
These stuffed cabbage rolls can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Just reheat gently when ready to eat. Prepare the rolls up to the cooking step, refrigerate, and cook them the next day. The flavors will deepen as they sit!