Classic Cabbage Rolls with a Light Avgolemono

Chryssa Kakiori
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A beloved Greek comfort classic -warm, restrained, and deeply seasonal, with the silky brightness of egg-lemon sauce

Cabbage rolls (lachanontolmades) are one of the great “big” dishes of Greek home cooking: festive without fuss, humble yet undeniably special. The idea is straightforward—cabbage leaves, minced meat, rice, herbs—but the execution asks for time, patience, and a small rolling ritual that rewards you with every bite.

This is where avgolemono lifts the dish to its finest version. The foundational Greek egg-and-lemon sauce brings a velvety texture and a clean, lightly tangy brightness that balances the richness of the filling and highlights the cabbage’s natural sweetness. It’s no accident that avgolemono is considered one of the most classic elements of the Greek repertoire. American chef Andrew Zimmern has referred to it as one of the essential sauces of Greek culinary wisdom. And once you taste it with cabbage rolls, you understand why: it doesn’t overpower—it refines.

Time & Difficulty

  • Prep: ~1 hour
  • Cooking: ~40–45 minutes
  • Avgolemono: ~10 minutes
  • Difficulty: Technically simple, but hands-on due to the rolling.

Ingredients (serves about 6)

For the cabbage rolls

  • 1 large white cabbage
  • 1 carrot, sliced into rounds

For the filling

  • 750 g minced meat (ideally mixed, or all beef for a lighter result)
  • 2 yellow onions, finely chopped
  • 4–5 spring onions, finely chopped
  • Dill & parsley, finely chopped
  • A small handful of mint, finely chopped
  • 1 teacup olive oil
  • 1 small coffee cup Carolina rice
  • Salt & pepper
  • Lemon

For the avgolemono

  • 2 tbsp butter
  • 3 tbsp all-purpose flour (optional, for a thicker sauce)
  • 2 eggs
  • Juice of 1–1½ lemons

 

Method

1) Prepare the cabbage

  1. With a small sharp knife, remove the base and the tough core.
  2. Discard the first two outer leaves and rinse the cabbage well.
  3. Place it in a large pot core-side down and blanch in plenty of salted water.
  4. After 15–20 minutes, the leaves should be soft enough to roll.
  5. Rinse under cold water and carefully separate the leaves.

2) Make the filling

  1. Finely chop the onions, spring onions, dill, parsley, and mint.
  2. In a large bowl, combine minced meat, onions, herbs, and rice.
  3. Season generously and knead until evenly mixed.

3) Roll

  1. Remove the thick central rib from each leaf by cutting it out or splitting it in two.
  2. Reserve the ribs and a few extra leaves for lining the pot.
  3. Place a heaped tablespoon of filling on each leaf and roll tightly, tucking the sides in.

4) Assemble the pot

  1. Line the base with the reserved leaves and ribs.
  2. Arrange the rolls snugly in rows.
  3. Add carrot rounds between layers.
  4. If you have extra filling, shape a few small meatballs and add them to the pot.

5) Cook

  1. Add the olive oil.
  2. Pour in water to halfway up the rolls.
  3. Season with salt, pepper, and a little lemon.
  4. Cover with an inverted plate.
  5. Simmer gently for about 45 minutes.

6) Make the avgolemono

  1. Turn off the heat and let the pot sit for 10 minutes to lower the temperature slightly.
  2. Ladle a good amount of broth into a bowl.
  3. Whisk the eggs, then add the lemon juice gradually.
  4. For a thicker version, you may add a little flour/cornflour—but for a lighter, more elegant finish, skip it.
  5. Slowly whisk in the warm (not boiling) broth, a little at a time.
  6. Pour the avgolemono back into the pot, or serve it separately at the table.

How to keep avgolemono silky

To avoid curdling, add the warm broth very slowly while whisking continuously. The gentle tempering keeps the sauce stable and smooth.

Serving

Serve 5–7 cabbage rolls per plate, with a few carrot rounds, plenty of avgolemono, freshly ground black pepper—and, of course, good bread for dipping.



Small Secrets

  • Be generous with herbs: spring onions, dill, parsley—and a touch of mint—make the filling taste truly alive.
  • Minced meat options:
    • Classic: a beef–pork mix.
    • Lighter: all beef, ideally from lean cuts.
  • Rice:
    • Carolina gives a cohesive, tender filling.
    • If you prefer a more separate grain texture, choose long-grain parboiled.
  • Skip the cornflour if you want a finer, lighter avgolemono.
  • Line the pot well: the reserved ribs and extra leaves act as a flavourful cushion and keep the rolls intact.
  • Use an inverted plate to prevent the rolls from shifting while they simmer.

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