Greek Stuffed Cabbage Rolls (Lahanodolmathes)

Written by
Lynn Livanos Athan
First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
Learn about The Spruce Eats' Editorial Process
Lynn Livanos Athan
Updated 08/06/19
Stuffed cabbage rolls
Stuffed cabbage rolls (lahanoldolmathes).

Lynn Livanos Athan
  • Total: 2 hrs 35 mins
  • Prep: 35 mins
  • Cook: 2 hrs
  • Yield: About 25 rolls (25 servings)
Nutritional Guidelines (per serving)
133 Calories
9g Fat
8g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: About 25 rolls (25 servings)
Amount per serving
Calories 133
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 216mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Protein 7g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffed Cabbage or Lahanodolmathes (lah-hah-noh-dol-MAH-thes) is a traditional Greek dish that is customarily made with Avgolemono (Egg-lemon) sauce. This version pairs the delicious meat and rice stuffing with a savory tomato sauce. Rolling the leaves is easy to master. It's basically the same technique as rolling Dolmathes from grape leaves.

Ingredients

  • 1 medium-head green cabbage
  • 1/2 pound ground lamb (or beef)
  • 1/2 pound ground pork
  • 1/2 cup rice (short grain, uncooked)
  • 1 large onion (minced finely)
  • 1 tsp. ground cumin
  • 1/2 tsp. fennel seeds
  • 1 egg
  • 1/2 cup parsley (chopped)
  • 1/2 cup fresh dill (chopped)
  • 2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/4 cup pine nuts (lightly toasted)
  • 1/2 cup olive oil
  • 1 1/2 cups tomato sauce

Steps to Make It

  1. Remove the outer layers of the cabbage and discard.

  2. Turn the cabbage head over and using a sharp knife cut out as much of the core (stem) as you can.

  3. In a large soup pot, boil enough water to submerge the cabbage head.

  4. Boil the entire cabbage head for 10 to 15 minutes or until the leaves are nicely tender and can be removed easily.

  5. In a large mixing bowl, combine all the ingredients except for the tomato sauce and olive oil. Mix well and set aside.

  6. Carefully remove the cabbage from the water and drain. Remove the leaves one by one being careful not to tear them.

  7. On a flat surface, lay the cabbage leaf vein side up with the stem end towards you. Cut the leaf stem to remove any thick spine remaining.

  8. Depending on the size of your leaf, place a portion of stuffing mixture in the bottom center of the leaf. Leave room for the sides of the leaf to fold inward toward the center.

  9. Roll the cabbage leaf toward the top (away from you) making sure to press the stuffing in tightly. The rolling process is similar to rolling Dolmathes from grape leaves.

  10. Add 1/2 cup olive oil to a Dutch oven or large flat-bottomed saucepan with lid. Place the cabbage rolls seam side down in the pan in tight rows. Try to fit as many in a single layer as possible.

  11. Add the tomato sauce and enough water to barely cover the top of the cabbage rolls. Invert a heatproof plate on top of the cabbage rolls to keep them submerged during cooking.

  12. Bring the liquid to a boil and then reduce the heat and simmer covered for approximately 1 and 1/2 to 2 hours or until the leaves are tender and the filling is cooked.

  13. Re-season with salt and freshly ground black pepper to taste.

Recipe Tags: