Mediterranean Cabbage Rolls Filled With Rice and Meat, Served With Creamy Avgolemono Sauce
Cabbage rolls show up all across the Mediterranean, each region with its own style. This version uses tender cabbage leaves wrapped around a flavorful mix of rice, ground meat, herbs and onion. The rolls simmer gently in broth until they become soft and delicate. What sets this dish apart is the avgolemono sauce. It’s a classic blend of eggs, lemon and warm broth that turns silky when whisked together. When you pour it over the rolls, everything feels bright and comforting at the same time. This recipe takes a little patience, but the process is steady and simple, and the result tastes like something you’d expect from a family kitchen.
Total Time: About 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6
Ingredients
For the Cabbage Rolls
1 large head of cabbage
1 to 1.5 lbs ground beef or a mix of beef and pork
½ to 1 cup uncooked short-grain rice
1 large onion, finely chopped or grated
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
Salt and pepper to taste
A few tablespoons olive oil
About 4 cups chicken or vegetable broth (or water), enough to cover the rolls
For the Avgolemono Sauce
2 large eggs
Juice of 1 to 2 lemons
1 to 1½ cups cooking broth from the cabbage rolls
Instructions
Prep the cabbage
Bring a large pot of water to a boil. Cut out the core of the cabbage. Lower the whole head into the water and let the outer leaves soften. As they loosen, pull them off gently and set them aside. Continue until you have about 18 to 20 usable leaves.
Trim the leaves
Cut away the thick rib at the base of each leaf so it folds easily.
Make the filling
Combine the ground meat, rice, onion, herbs, olive oil, salt and pepper. Mix just until everything comes together.
Fill the cabbage leaves
Place a spoonful of the filling near the base of each leaf. Fold the sides over the filling and roll it up like a small bundle. Keep the rolls tight so they hold their shape.
Arrange in the pot
Line the bottom of a wide pot with torn or leftover cabbage leaves to prevent sticking. Lay the rolls seam side down in snug layers.
Add broth
Pour in enough broth to almost cover the rolls. Drizzle with a little olive oil if you like.
Weigh them down
Place a small heatproof plate on top of the rolls to keep them from floating and opening while cooking.
Simmer gently
Bring the pot to a low simmer. Cover and cook for about 50 to 60 minutes, until the rice and meat are fully cooked.
Make the avgolemono
Whisk the eggs and lemon juice in a bowl. Slowly add a steady stream of hot cooking broth while whisking until the mixture feels warm and smooth. This step prevents curdling.
Finish the sauce
Return the tempered mixture to the pot. Swirl gently. Keep the heat low so the sauce thickens without scrambling the eggs.
Serve
Spoon the rolls onto plates and top with plenty of warm avgolemono.
Tips
Use short-grain rice for a softer, cohesive filling.
Don’t overmix the filling or it becomes dense.
Add the broth slowly when tempering the eggs to avoid curdling.
Simmer the rolls gently instead of boiling.
If the leaves are thick, blanch them longer.
Keep the rolls snug in the pot so they don’t unravel.
Adjust the lemon juice to your taste.
Use leftover broth to thin the sauce if it becomes too thick.
Let the rolls rest a few minutes before serving.
Buy a cabbage with flexible leaves; it makes rolling easier.
Variations
Add minced garlic to the filling.
Swap rice for quinoa or bulgur.
Use turkey instead of beef.
Add chopped spinach or grated carrot to the filling.
Stir a few drops of olive oil into the avgolemono for richness.
Add cinnamon or allspice for a Greek-style twist.
Replace dill with mint.
Bake the rolls in the oven at 350°F (175°C) for about 1 hour.
Make it vegetarian by replacing meat with mushrooms and extra rice.
Serve with a spoon of yogurt alongside the lemon sauce.
Q&A
Can I make these ahead of time?
Yes. They reheat well on the stovetop or in the oven.
Can I freeze them?
You can freeze the rolls before adding the sauce.
Why did my sauce curdle?
The broth was likely added too quickly or the heat was too high.
Can I use brown rice?
Yes, but it needs more cooking time.
Do I need to use a plate inside the pot?
It helps keep the rolls secure, so it’s recommended.
Can I make the filling spicier?
Add a bit of crushed red pepper or paprika.
Is lemon optional?
Not for true avgolemono, but you can reduce the amount.
Can I use savoy cabbage?
Yes. It’s softer and rolls easily.
What if my rolls float?
Use a heavier plate or reduce the broth slightly.
Can I thicken the sauce more?
Let it sit covered for a few minutes. It thickens as it cools.
Nutrition
Estimate (per serving)
Approximate values:
Calories: 380
Protein: 25 g
Carbs: 28 g
Fat: 18 g
Fiber: 4 g
Sodium: 520 mg
Conclusion
These cabbage rolls bring together soft leaves, savory filling and a bright lemon sauce that lifts the whole dish. The herbs add freshness, the rice gives it body and the avgolemono makes it feel comforting and smooth. It’s a classic Mediterranean combination that works well for family meals or weekend cooking. Once you learn the rolling and tempering steps, the recipe becomes easy to repeat. It’s simple, satisfying and full of flavor without feeling heavy.