Greek stuffed cabbage rolls

Cut out the cabbage core and place the cabbage in a pot with hot water. As it softens, peel off the leaves one by one until you have 20–25.

In a bowl, mix pork, garlic, leek, tomato, rice, lemon zest, dried mint, olive oil, salt & pepper. Knead until well combined.

Take one cabbage leaf, add a spoonful of filling, and roll tightly, folding in the sides. Repeat with the rest.

Line the pot with leftover cabbage leaves. Arrange the rolls in layers. Add broth, cover with a plate, and simmer on low heat for 40–45 minutes. Add more water if needed to keep them covered.

Carefully remove the broth and heat it in another pot.

In a bowl, whisk the yolks, lemon juice, and corn flour. Slowly temper with the hot broth while whisking.

Return the avgolemono to the pot and cook gently until thickened.

Serve the cabbage rolls warm with the lemon sauce.

Greek stuffed cabbage rolls

Servings

Preperation

Cooking

Waiting

For the avgolemono sauce

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Greek stuffed cabbage rolls

Servings

Preperation

Cooking

Waiting

For the avgolemono sauce

See more recipes:

Spicy glazed chicken with fresh salad

Marry me chicken pasta with sun-dried tomatoes

Lasagna rolls with creamy chicken

Juicy cheddar burger

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