Lahanodolmades me Avgolemono is a delicious and rustic Greek dish featuring soft cabbage leaves stuffed with ground meat and rice and drizzled with an egg-lemon sauce.
Here is a family recipe that makes around 50 pieces.
Ingredients →
- 1 x kilo beef or pork mince
- 1 x large green cabbage
- 1 x large Spanish onion, finely chopped
- 2 x eggs
- 1/2 x cup parsley, finely chopped
- 1 x cup rice
- 1/4 x cup olive oil, extra for drizzling
- 2 x cups water
- salt and pepper to taste
- 2 x lemons, juiced
Method →
Start by preparing the cabbage. Discard the outer leaves and cut off the stem. Place in a large, deep pot with water and bring to the boil. Blanch the cabbage until soft. Set aside and allow to cool. When cool, open each leaf and set aside.
In the meantime, place mince, rice, onion, parsley, and olive oil in a large bowl and mix with your hands until well combined. Add salt and pepper, mix again, and set aside.
- Layer the bottom of a large pot with the thick cabbage leaves removed.
- One by one, begin making your dolmades by taking about one tablespoon of the mince mixture and placing it on the cabbage leaf towards the stalk end of the leaf. Firmly roll the stalk end over the mixture, then tuck in the sides and roll up completely.
– Place each dolma into a large casserole dish. Repeat this process until you have used up all the mince mixture, and ensure you place dolmades close together in layers so they don’t unravel while cooking.
– Season with salt and pepper, add 2 x cups water and drizzle with olive oil.
– Place a plate on top of the dolmades to weigh them down and cover them with a lid.
– Cook on medium heat for about an hour or until mince and rice is cooked through and set aside with lid still on.
– Whisk two eggs with lemon juice to make your avgolemono (egg lemon sauce). Take some of the juice from the casserole and mix it in. Continue whisking for a couple of minutes.
– Pour avgolemono over dolmades and serve.
*Recipe and image by flavours and flair
Spinach Dolmades drizzled in Avgolemono.
