• 1 tender white cabbage, approx. 2.5 kg
• 1 kg ground meat (beef, pork, or a mix of both)
• 2 large dry onions, finely chopped
• 2 spring onions, finely chopped
• 1 clove garlic, finely chopped
• ½ bunch fresh parsley, finely chopped
• ½ bunch fresh dill, finely chopped
• A little fresh mint, finely chopped (optional)
• 150 g Carolina or medium-grain rice
• 100 ml extra virgin olive oil
• A pinch of cumin (optional)
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper

Option 1: Egg-Lemon Sauce (Avgolemono)

Best when the dish will be served immediately.

You will need:

• 2 eggs
• Juice of 2 lemons
• 1 tablespoon cornstarch
• The cooking broth from the pot

Option 2: Lemon Sauce without Egg

You will need:

• 3 tablespoons olive oil
• 100 g all-purpose flour
• Juice of 2 lemons
• A little black pepper
• A little finely chopped fresh dill

Using a sharp knife, carefully remove the core from the cabbage by cutting deep around the stem so the leaves can be separated easily. Discard the two outer leaves.

Place the cabbage in a large pot of boiling water with the stem side facing down. Boil for about 10 minutes, until the leaves soften and can be removed easily. To reduce the strong cabbage odor, you may add half a lemon to the boiling water.

Once all the leaves are removed, set them aside to cool and prepare the filling.

In a large bowl, combine the ground meat, well-rinsed rice, onions, garlic, chopped herbs, salt, pepper, half of the olive oil, and the lemon juice.
For extra flavor, you may lightly sauté the onions before adding them to the mixture.

Mix the filling thoroughly.

Remove the thick stem from each cabbage leaf. Depending on the desired size of the rolls, cut larger leaves in half. Place a small amount of filling on each leaf and roll tightly into a cylindrical shape.

Line the bottom of a large pot with unused cabbage leaves. Arrange the stuffed cabbage rolls snugly on top, seam-side down. Cover with additional cabbage leaves, the removed cabbage stems, parsley and dill stems tied together with kitchen string, and 3–4 lemon slices.

Season lightly with salt and pepper and drizzle with the remaining olive oil. Place a heavy plate on top to prevent the rolls from opening during cooking. Add hot water until it reaches the plate.

Cover the pot and simmer over low heat for about 1 hour. During cooking, you may need to add more hot water if necessary.

Once the rolls are cooked, strain the cooking broth into a bowl and keep it warm.

For the Egg-Lemon Sauce

In a bowl, whisk the eggs thoroughly. Add the cornstarch and lemon juice, whisking continuously. Slowly add warm broth, little by little, while whisking to temper the eggs.

Pour the sauce back into the pot, gently shake the pot until the sauce begins to thicken, then remove from heat and serve immediately.

For the Egg-Free Lemon Sauce

In a small saucepan, heat the olive oil gently. Add the flour and lightly toast it. Gradually add warm broth, stirring continuously until smooth and creamy.

Simmer until the sauce thickens, adjusting consistency with more broth if needed. Add lemon juice, black pepper, and dill. Stir well.

Serve the cabbage rolls on a plate and spoon the sauce over them as desired.

Good luck and enjoy!

Find all the authentic ingredients for Lahanodolmades at Athena Market in Brockton! Everything you need is just a visit away.