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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Lahanodolmades (Stuffed Cabbage)

[heart_this] · Apr 9, 2008 · 54 Comments

Lahanodolmades (Stuffed Cabbage)

I had so much fun making the stuffed grape leaves that I wanted to do another stuffed dish. Stuffed cabbage leaves had been on my “to try” list for a while and I had a few recipes bookmarked. The one that stood out the most was Peter’s cabbage rolls with avgolemono sauce. These stuffed cabbage rolls were pretty similar to the stuffed grape leaves but that was alright because they were so good. I really enjoy the combination of flavours in this dish. Dill, feta and lemon go so well together and the mint brightens everything up a bit. It was fun trying to peel the leaves off of the hot cabbage but otherwise the recipe was pretty easy. The lahanodolmades turned out to be really tasty! The cabbage leaves were juicy and tender. The rolls held together well though they were easy to cut or bit into.
What I liked most about making this dish was that I really nailed the avgolemono sauce this time. Although my previous avgolemono sauces have tasted good, they did not thicken up as much as I was hoping for. This time I whisked the avgolemono sauce in a double boiler and it thickened up really nicely. The avgolemono sauce was light and frothy and lemony good.

Lahanodolmades (Stuffed Cabbage)

Lahanodolmades (Stuffed Cabbage)

Prep Time: 50 minutes Cook Time: 45 minutes Total Time: 1 hour 35 minutes Servings: 7
ingredients
  • 1 cabbage (cored)
  • 1 teaspoon olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 pound lean ground beef (or lamb)
  • 1/2 cup Arborio rice
  • 1/4 cup tomato puree
  • 1/2 cup feta (crumbled)
  • 1 lemon (zest)
  • 1 bunch of green onions (sliced)
  • 1/4 cup dill (chopped)
  • 1/4 cup mint (chopped)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • * chicken stock
  • 2 eggs
  • 1 lemon (juice)
directions
  1. Bring a large pot of water to a boil with some salt.
  2. Carefully place the head of cabbage into the water and boil for 10-15 minutes. The leaves should be a little see through and they should come off easily without ripping.
  3. Drain the water and carefully peel the leaves off one by one removing the thick part of the rib of each leaf.
  4. Heat the oil in a pan.
  5. Add the onion and saute until tender, about 5-7 minutes.
  6. Add the garlic and saute until fragrant, about 1 minute and remove from heat.
  7. Mix the onions, garlic, ground beef, rice, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
  8. Place a cabbage leaf on a flat surface with the vein side up.
  9. Place a tablespoon of filling in the middle of the leaf and fold the sides over the filling and roll the leaf up. Repeat until all of the filling is used up.
  10. Place stuffed leaves into a baking dish in layers and just cover with chicken stock.
  11. Bake in a 375F/190C oven for about 1 hour.
  12. Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
  13. Slowly pour in the lemon juice while whisking.
  14. Add some of the liquid from the baking dish and continue whisking until it thickens.
  15. Mix most of the avgolemono sauce into the dish with the wraps reserving some for garnish.
  16. Serve garnished with the reserved avgolemono sauce and some chopped dill and or mint.
Similar Recipes:
Dolmades (Stuffed Grape Leaves)
Kolokithakia Gemista (Stuffed Courgettes)
Eggplant Wrapped Kebabs Baked in Tomato Sauce

Appetizer, Beef, Food, Gluten-free, Greek, Lamb, Main Course, Recipe, Rice

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Reader Interactions

Comments

  1. Gloria says

    April 9, 2008 at 11:45 pm

    Lovely,lovely love them you always amazing me!!! xxGloria

    Reply
  2. Ginny says

    April 10, 2008 at 12:36 am

    I love how adventurous you are- you make things I love by shy away- you definitely give me inspiration! looks delicious!

    Reply
  3. VeggieGirl says

    April 10, 2008 at 1:06 am

    I love stuffed cabbages!! and yours are just as gorgeous as the stuffed grape leaves that you previously made :0)

    Reply
  4. Elly says

    April 10, 2008 at 1:08 am

    They look great, Kevin! The addition of feta is interesting; I’ll have to try that.

    Reply
  5. LyB says

    April 10, 2008 at 1:24 am

    That dish looks so comforting and delicious! Again, you amaze me with your creativity!

    Reply
  6. redforever says

    April 10, 2008 at 1:27 am

    Here is a hint for next time you make cabbage rolls. It will simplify the cabbage preparation.

    Wrap your head of cabbage in saran wrap and then cover with foil. Freeze for 24 hours. Thaw.

    Your cabbage leaves will separate like magic.

    Reply
  7. Vicki says

    April 10, 2008 at 1:32 am

    I’ve only ever made stuffed cabbage baked in tomato sauce – this version sounds great!

    Reply
  8. Helene says

    April 10, 2008 at 1:37 am

    I haven’t made stuffed cabbage in a long, long time. This recipe is different and look good. I’ll have to try it someday.

    Reply
  9. Lina says

    April 10, 2008 at 1:44 am

    Hello, I just wanted to say that I love your blog. It was very inspiring for me as I am a new blogger and also pretty new at cooking. I cook a lot of Japanese food as well and love all of your wonderful ideas and recipes. Thank you!

    Reply
  10. Anonymous says

    April 10, 2008 at 1:49 am

    Those cabbage rolls look delicious! I’ve really enjoyed your blog. Happy cooking!

    Reply
  11. Gretchen Noelle says

    April 10, 2008 at 1:53 am

    Great dish! It has been some time since I have made any type of stuffed cabbage.

    Reply
  12. Peter M says

    April 10, 2008 at 1:59 am

    Ohhhh Kevin, the cabbage rolls look fabulous and yes, your avgolemono is bang on, beautiful consistency.

    Thank you again for going out on a limb and trying my dishes out. This and many others come from my family and it’s a joy to share them when they turn out as good as this!

    Reply
  13. Indonesia-Eats says

    April 10, 2008 at 2:16 am

    Looks wonderful, Kevin

    I tried making once Ukrainian style stuffed cabbage rolls, Holubtsi, but I modified by adding dashi no moto.

    Should try yours one day

    Reply
  14. Mochachocolata Rita says

    April 10, 2008 at 3:28 am

    brilliant idea! i lovee the ground meat stuffing and the creamy sauce on top yumm.

    in indonesia we eat cabbage stuffed with fish cake, drizzled with peanut sauce…:)

    Reply
  15. Jenny says

    April 10, 2008 at 4:08 am

    Looks fantastic Kevin! Another great recipe, it’s always fun to check in to see what you are cooking up!

    Reply
  16. Nina's Kitchen (Nina Timm) says

    April 10, 2008 at 4:28 am

    Wow, this looks really good. I think my husband would change his mind about cabbage rolls.

    Reply
  17. Gattina says

    April 10, 2008 at 4:37 am

    So creative! And you’ve combined all my favorite cheese and herb, I know it must taste wonderful!

    Reply
  18. cakebrain says

    April 10, 2008 at 4:49 am

    Oh I haven’t had cabbage rolls in so long and I just adore them! Your Lahanodolmades look amazing with that avgolemono sauce.

    Reply
  19. farida says

    April 10, 2008 at 4:51 am

    I love this dolma! It is very popular in Azerbaijan – with slight variation of ingredients. I make it quite often. I like your recipe, too. Will try this one for change.

    Reply
  20. bunbungirl says

    April 10, 2008 at 5:59 am

    Hi. Your blog, I found an article about Japan
    Do you like Japanese foods and fashion?
    If you are interested in Japan, there is a link to my site please.
    Japanese culture (for example, Japanese healty food, animation, games) here.
    http://japanesefood-cultuer-history-anime.blogspot.com/
    E-Mail/[email protected]

    Reply
  21. Jan says

    April 10, 2008 at 6:41 am

    Kevin – This place of yours is addictive! It should come with a warning LOL –
    I now have to make these too!!!

    Reply
  22. tigerfish says

    April 10, 2008 at 9:33 am

    I made stuffed cabbage before too but it’s Chinese style, stuffed with seafood! It’s so juicy, isn’t it ?

    Reply
  23. Rosie says

    April 10, 2008 at 9:46 am

    Oh this is lovely Kevin I love stuffed cabbages!! You really are such an inspiration!!

    Rosie x

    Reply
  24. katiez says

    April 10, 2008 at 10:33 am

    Kind of a springtime stuffed cabbage – lighter with the avgolomeno rather then the usual tomato.
    Something else to go on my list.

    Reply
  25. Homecooked says

    April 10, 2008 at 11:00 am

    This looks great!!! You make even difficult dishes look easy.You seem to be very creative and patient 🙂

    Reply
  26. aforkfulofspaghetti says

    April 10, 2008 at 11:57 am

    Very elegant!

    Reply
  27. Elle says

    April 10, 2008 at 12:14 pm

    That’s definitely not the same old stuffed cabbage my mom used to make! This looks fantastic–I love the flavors you’ve incorporated into it!

    Reply
  28. MARICHELLE says

    April 10, 2008 at 1:45 pm

    Oooh that looks good! I haven’t had stuffed cabbage in years. I’m so craving it now – oh no!

    Reply
  29. chriesi says

    April 10, 2008 at 2:22 pm

    Mmm the sauce rocks for sure! Great dish.

    Reply
  30. Steph says

    April 10, 2008 at 3:24 pm

    Sounds delicious as always!

    Reply
  31. Allen says

    April 10, 2008 at 3:26 pm

    Looks so good! Great job on the sauce as well 🙂

    Reply
  32. Ben says

    April 10, 2008 at 3:35 pm

    Hey Kevin, this is another great stuffed recipe. I don’t care more for cabbage, but the stuffing and the sauce sound terrific. Great combinations.
    Cheers

    Reply
  33. Sylvie says

    April 10, 2008 at 4:29 pm

    I like cabbage rolls but for some reason never make them.

    Reply
  34. Deborah says

    April 10, 2008 at 4:55 pm

    This one looks especially good, Kevin!

    Reply
  35. RecipeGirl says

    April 10, 2008 at 5:07 pm

    If there is one thing I like (that many do not) it is cabbage. I like it sauteed, stuffed, you name it. This looks absolutely great to me!

    Reply
  36. ambrosia ananas says

    April 10, 2008 at 5:48 pm

    Those look wonderful. I’ve been dying to find a good stuffed cabbage recipe. I’ll have to make these soon. Thanks!

    Reply
  37. Bellini Valli says

    April 10, 2008 at 6:39 pm

    These bring back such wonderful memories of eating just this same dish on the island of Santorini. Mama had 100’s of recipes to choose from!! Way to go Kevin:D You are still on a roll!

    Reply
  38. Lisa says

    April 10, 2008 at 9:53 pm

    I would really like to try a vegetarian version of this. Perhaps substitute quinoa for the ground beef or maybe even lots of mushrooms.

    Reply
  39. Pam says

    April 10, 2008 at 11:55 pm

    Do you ever make something that doesn’t come out looking fantastic!

    Reply
  40. Kevin says

    April 11, 2008 at 12:18 am

    redforever: Freezing the cabbage to get the leaves off sounds much easier. I will have to try it next time.

    Reply
  41. redforever says

    April 11, 2008 at 1:22 am

    Hi Kevin.

    One more thing to simplify preparing the cabbage head and leaves. Before you freeze the head of cabbage, cut out the central core. Then the leaves come off very easy when thawed.

    Reply
  42. Jeff says

    April 11, 2008 at 1:12 pm

    Stuffed cabbage always brings back awesome memories of my grandma.

    I like this spin on it because grandma’s cabbage was just an excuse to cram as much meat as humanely possible into the cabbage roll and then simmer it in chicken stock.

    Reply
  43. Helen says

    April 11, 2008 at 5:18 pm

    Yum! I loved stuffed cabbage leaves! They look so pretty in the photo too.

    Reply
  44. Neen says

    April 11, 2008 at 6:49 pm

    Oh, I am so bookmarking this!

    Reply
  45. HoneyB says

    April 12, 2008 at 12:42 pm

    This looks SO GOOD. I love cabbage!

    Reply
  46. Cooking and the City says

    April 14, 2008 at 10:54 pm

    Kevin this looks delicious 🙂

    Reply
  47. Jaime says

    April 27, 2008 at 9:47 pm

    i love these! i think they sound great w/the feta too

    Reply
  48. foodie says

    April 28, 2008 at 9:46 am

    Aahhh…this takes me back. My mother used to make them but since she went on a low fat diet, they are just not the same any more. I thin kI will try this.

    Reply
  49. Anonymous says

    June 4, 2008 at 8:12 pm

    lahana dolmasi is turkish. yes it means stuffed cabbage.
    a turkish name for a greek food?

    Reply
  50. lenea e cucoana mare says

    February 27, 2009 at 8:43 am

    in our country they are called “Sarmale” and they are done with both salty wine leafs or sour cabbage.
    usually served with polenta and sour cream.

    Reply
  51. lenea e cucoana mare says

    February 27, 2009 at 8:44 am

    forgot to say the country – Romania

    Reply
  52. Christina says

    March 22, 2009 at 5:50 am

    What ethnicity is the name “lahanodolmades?” I made almost the same, by the name “golabki” – which is Polish!

    You have tons of nice cabbage recipes — you should submit to my BSI before tomorrow! Info is on my blog.

    Reply
  53. Peter says

    March 24, 2009 at 4:55 pm

    Hi,

    the recipe sounds excellent with one suggestion.

    Being Greek and having the tendency of trying to stuff everything I would recommend specifically using a savoy cabbage(curly cabbage) for a more refined flavor and it will turn out exceptionally moist.

    But also the savoy is much easier to work with.

    Reply
  54. TheRoosterChick says

    December 6, 2009 at 10:20 pm

    Just lovely!

    Reply

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