Lahanodolmades avgolemono
Lahanodolmádes avgolémono: cabbage leaves rolled around pork-and-beef rice, in egg-lemon sauce
When the first frosts hit Macedonia and the cabbages in the market grow huge and sweet, families in Thessaloniki and Serres spend a Saturday rolling lahanodolmades for the week ahead. Blanched leaves wrap a filling of minced pork and beef with rice, onion and dill; they simmer slowly in a covered pot and the broth is thickened with egg and lemon into a pale, silky sauce. Eat them hot with bread and a dollop of yoghurt. Common mistake: boiling the sauce after adding the eggs, which scrambles it — keep it below a simmer. Chef's tip: line the pot with torn outer leaves so the rolls never stick or scorch.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the rolls
For the avgolemono
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Fresh ingredients (7)
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Method
0/8 doneStep 1: Cut the core out of 1 white cabbage. Lower the whole head into a big pot of boiling salted water and peel off the leaves with tongs as they soften, about 2 minutes each. Drain and cool.
15 minStep 2: Shave down the thick central rib of each leaf with a knife so it rolls easily; cut big leaves in half along the rib.
Step 3: Mix 10 ½ oz pork mince, 10 ½ oz beef mince, 4 oz medium-grain rice, 1 onion, ⅔ oz fresh dill, 2 tbsp olive oil, 1 ½ tsp salt and ½ tsp black pepper by hand until evenly combined.
Step 4: Put a heaped tablespoon of filling at the base of each leaf, fold in the sides and roll up snugly but not tightly; the rice needs room to swell.
Step 5: Line a heavy pot with torn or broken leaves. Pack the rolls in seam side down, in layers. Drizzle with the rest of 2 tbsp olive oil and pour in 3 ¼ cups hot chicken or vegetable stock to just cover.
Step 6: Put a heatproof plate on top to keep them from unrolling, cover and simmer gently over a low heat until the rice is soft and a roll from the middle reaches 160°F.
60 minStep 7: Take the pot off the heat. Whisk 2 eggs until frothy, then whisk in 2 lemons and 1 tbsp cornflour. Ladle in about 300 ml of the hot cooking liquid, a little at a time, whisking constantly.
Step 8: Pour the egg-lemon back into the pot and shake it gently to spread the sauce. Set over the lowest heat for 2–3 minutes, swirling, until it thickens slightly; don't let it bubble. Serve straight away.
3 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 27 g
- Carbs
- 26 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lahanodolmades avgolemono take?
- About 120 minutes in total: 50 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of medium-grain rice?
- Any long-grain rice, same amount.
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