Lahanodolmades (Λαχανοντολμάδες) — Greek Cabbage Rolls with Avgolemono

• 1200 ggreen cabbage (1 medium head)
• 2500 mlwater (for blanching)
• 12 gfine salt (for blanching water)
• 200 gyellow onion (finely grated or minced)
• 30 mlolive oil (plus extra for the pot)
• 350 gground pork (15–20% fat preferred)
• 250 gground beef (85–90% lean)
• 140 gshort-grain rice (rinsed and drained)
• 20 gfresh dill (finely chopped)
• 15 gfresh parsley (finely chopped)
• 2 gground black pepper
• 1egg (large)
• 900 mlchicken stock (low-sodium)
• 2 leafbay leaf
• 120 mllemon (fresh juice, about 2–3 lemons)
• 8 gcornstarch (optional, for extra stability)
• 180 mlhot cooking liquid from the pot (ladled from the simmering rolls)

Instructions

1. 1

   Prepare the cabbage leaves so they are pliable and easy to roll. Bring 2500 ml water to a boil with 12 g salt, then core the cabbage and blanch it for 6–10 minutes, turning with tongs as outer leaves soften. Peel off 14–18 large leaves as they loosen, and return the cabbage to the pot briefly if inner leaves still need softening.

2. 2

   Cool and trim the leaves for neat, tight rolls. Rinse the leaves under cool water and pat them dry, then shave the thick center rib with a knife so each leaf folds without cracking. Set aside 2–3 small or torn leaves to line the pot, which helps prevent sticking and scorching.

3. 3

   Mix the filling until cohesive but not overworked. In a bowl, combine onion, 30 ml olive oil, ground pork, ground beef, rice, dill, parsley, 8 g salt, 2 g black pepper, and 1 egg. Stir for about 60–90 seconds until the mixture looks uniform and slightly tacky, which helps the rolls hold their shape during simmering.

4. 4

   Roll the lahanodolmades with consistent size for even cooking. Lay a leaf flat with the stem end toward you, place 45–55 g filling near the base, fold in the sides, then roll snugly into a compact cylinder. Repeat until the filling is used, aiming for 12–14 rolls depending on leaf size.

5. 5

   Arrange the rolls in the pot so they stay submerged and don’t unravel. Line a wide pot with the reserved small leaves, drizzle in 15 ml olive oil, then pack the rolls seam-side down in tight concentric circles. Add bay leaves, then pour in 900 ml chicken stock so the rolls are just covered; if needed, add up to 100 ml water to reach the top layer.

6. 6

   Simmer gently to cook the rice and keep the cabbage tender. Place a heatproof plate or lid directly on top of the rolls to weigh them down, then bring the pot to a light simmer over medium heat. Reduce to low and cook for 55–65 minutes, keeping the liquid at a quiet bubble and adding 50–100 ml hot water only if the level drops below the top layer.

7. 7

   Rest the pot briefly so the rolls set and the broth clears. Turn off the heat and let everything stand, covered, for 10 minutes. Carefully remove the plate and ladle 180 ml of the hot cooking liquid into a measuring cup for the avgolemono.

8. 8

   Make the avgolemono with proper tempering to prevent curdling. In a bowl, whisk 2 eggs until frothy, then whisk in 120 ml lemon juice; if using cornstarch, whisk in 8 g until fully dissolved. Slowly drizzle in the 180 ml hot cooking liquid while whisking constantly, then pour the tempered mixture back into the pot off the heat and gently shake the pot to distribute without boiling.

9. 9

   Finish the sauce to a silky, spoon-coating consistency. Return the pot to very low heat for 2–4 minutes, stirring the liquid around the edges with a spoon while keeping it below a simmer. Serve the rolls warm with plenty of avgolemono ladled over them, and rest 5 minutes in the serving dish so the sauce clings beautifully.