Ingredients
- 20 green cabbage leaves
- 200 g ground beef
- 200 g ground pork
- 150-200 g rice
- 2 eggs
- 1 bunch of parsley, finely chopped
- 2-3 lemons
- Salt
- Pepper
- Olive oil
Instructions
- Wash the cabbage leaves thoroughly, place them in a pot, cover with water, and bring to a boil.
- Once the water boils, cook the leaves for 5 minutes, then remove from heat and drain in a colander.
- In a bowl, combine the ground beef, ground pork, rice, parsley, salt, pepper, and a little olive oil. Mix well and let the mixture rest for 30 minutes.
- Place a tablespoon of the meat mixture in each cabbage leaf and fold it into a roll.
- In a pot, add some olive oil and, if desired, line the bottom with a couple of cabbage leaves. Layer the cabbage rolls neatly in the pot, stacking them in 2-3 layers if necessary.
- Place a deep plate on top of the rolls to keep them in place, cover with water, add some salt, and simmer over low heat for 45-50 minutes.
- When the rolls are done, turn off the heat, pour the egg-lemon sauce (avgolemono) over them, and gently shake the pot in a circular motion to evenly distribute the sauce.
Avgolemono (Egg-Lemon Sauce)
- Beat the egg whites until frothy. Add the egg yolks and beat again.
- Slowly pour in the lemon juice while stirring.
- Gradually add a little of the hot broth from the cabbage rolls and mix well.
- Pour the egg-lemon mixture over the cabbage rolls and shake the pot gently to ensure the sauce coats everything evenly.
Enjoy your delicious lahanodolmades with avgolemono!
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