Cabbage Rolls (λαχανοντολμαδάκια)

Most people associate cabbage rolls with slavic cuisines but the Greeks have had cabbage in their cooking as well. It’s a winter staple and our family’s had cabbage rolls as part of our winter roster of meals.

For as long as I can remember, our family has enjoyed cabbage rolls with an Avgolemeno Sauce. The more familiar cabbage roll comes accompanied with a tomato sauce but I think you find cabbage rolls with Avgolemeno Sauce to be a refreshing new take on this comforting dish.

First, I’m going to show you how to get your cabbage leaves and then I’ll make a filling and then close off with a Avgolemono Sauce.

Cabbage Rolls (λαχανοντολμαδάκια)


For the Cabbage Rolls recipe and more, please purchase my Everything Mediterranean cookbook.

© 2007 – 2014,
Peter Minakis

. All rights reserved.

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22 Comments for “Cabbage Rolls (λαχανοντολμαδάκια)”

Shandy

says:

Peter, Your family used to make this beautiful dish? My Mom made cabbage rolls for the family as I was growing up but nothing that looked as light and flavorful as these rolls with this sauce! Your Avgolemeno Sauce looks very light and the lemon with the egg must make this dish outstanding. Thank you for sharing =D

Shandy

Laurie Constantino

says:

I love cabbage rolls with avgolemono and much prefer the lemon sauce over the tomato. This looks like a good version, plenty of dill and parsley. Great job!

Núria

says:

Hola Peter,
These look great! I’ve never made cabbage rolls before… I’ve noted your recipe to perform it after all Xmas “jaleo”.

Ivy

says:

Peter, it’s always around noon when I’m reading your recipes and most times I’m hungry!! Wow, they look nice. However, I did know that we can bake them in the oven. Shall try them soon.

Patricia Scarpin

says:

We eat this a lot here in Brazil, Peter (our country is such a melting pot). :)
But that sauce is new to me and looks delicious!
My mom loved this dish and she used to make it a lot at home.

Elly

says:

Peter, lahanodolmades are my absolute favorite dish on the planet–Greek or otherwise. Yours look really delicious! My husband is not crazy about cooked cabbage, so I don’t make these often, but I see him eating some cooked cabbage in his near future :)

Peter M

says:

Elly, make a smaller batch of cabbage rolls and nothing else…he starves or he eats an, if he doesn’t eat them…you have leftovers.

Bellini Valli

says:

This cabbage roll dish appealed to me when I was in Santorini. Mamma’s was owned by a lady who had lived in the States for 18 years. She had 100’s of dishes on her menu and everything was made fresh. If her dish is any indication your cabbage rolls must be excellent!!!

Erin

says:

Peter,
This is my first visit to your blog and I love it! I live in the heart of Greektown in Chicago and love eating out, but never really tried to make that much greek at home. Your blog will be a wonderful source for me!!
Thanks!

Peter M

says:

Hi Erin and welcome! I’ve visited Chicago and it’s Greektown and it’s alive & well.

Enjoy the dishes, feel free to comment or email me for any questions.

Pam

says:

Peter, I love cabbage rolls. Haven’t had them in ages, and I’ve never had them in an avgolemeno sauce. I’ve bookmarked this to try.

Simona

says:

For some obscure reason this dish reminded me of the first time I ate at a Greek restaurant, in London, in the Camden Town neighborhood, to be precise. Those cabbage rolls look great.

Helene

says:

We know cabbage rolls here in Germany, but usually they go with a thick sauce, so I´m very thankful for your recipe and I´ll mark it and post about my experiences in a week or two. :)

Blue Cat

says:

Absolument superbe, Peter! I love the taste of lemon and dill and the efforts put into preparing the dish must be well worth it. Thanks for this recipe!

http://canarygirl.com

says:

Gawd, these have me starving at 8am…Soooo delicious! Your sauce came out beautifully, too. I always seem to mess avgolemeno sauce up. :P Great job! :)

says:

[…] Vine-leaf Chicken Stuffed with Feta Apr 29th, 2010 | By Peter Minakis | Category: Baking, Cheese, Featured, Greek, Greek Wine, Herbs, How To, Main, Rice, Stuffing [Translate] Most of you are familiar with dolmades, where small packets of rice and aromatics are bundled using grape-vine leaves or “ampelofyla” in Greek. These small morsels may also contain meat or be wrapped with Swiss chard cabbage. The cabbage rolls are also often called “lahano-dolmades”. […]

says:

[…] Onions in Greek are called “Kremmidia”, hence the word appearing in the Greek name of this dish. The reference to Dolmades relates these stuffed onions to the more well-known stuffed grape leaves and stuffed cabbage rolls. The filling I’ve used for the Onion Dolmades is based on my family’s master recipe for Stuffed Peppers (with varied recipes being used in Vine Leaves Stuffed with Meat & Rice) and another family fave, Cabbage Rolls with Avgolemono Sauce. […]