Greek Stuffed Cabbage Rolls with Avgolemono Sauce (Lahanodolmades)
Greek Stuffed Cabbage Rolls with Avgolemono Sauce (Lahanodolmades) is a comforting and flavorful dish featuring tender cabbage leaves filled with a fragrant
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at communitynaturalfoods.com.
Cooking tools:
- Stockpot
- Dutch oven
- Pot
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Colander
- Slotted spoon
- Tongs
- Microplane
- Citrus press
- Stove
- Serving platter
Ingredients
- 1 large cabbage
- 1 lb (450g) ground beef
- 1 small red onion, finely chopped
- 4 sprigs green onion, finely chopped
- 3 tsp salt, divided
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh mint, finely chopped
- 1 bunch fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 cup (230g) rice
- 3 tbsp olive oil
- Freshly ground black pepper, to taste
- Chicken stock (enough to just cover the rolls)
- 4 egg yolks
- Zest of 1 lemon
- Juice of 3 lemons
- 2 tbsp cornstarch
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