aerial shot of stuffed cabbage on white plate

LAHANODOLMADES – GREEK STUFFED CABBAGE ROLLS

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Stuffed Cabbage Rolls are made all over the world, and they’re such a delicious, easy dish to make! For this Greek version – Lahanodolamdes – the ingredients are really simple and it’s quick to throw together. This easy cabbage rolls recipe has a Lesvos twist – no added sauce. They are amazing on their own as a snack or appetizer, or as part of a main dish. Low Carb + Gluten-Free + Dairy-Free

stuffed cabbage leaves on white plate

These Stuffed Cabbage Rolls are JUST. AMAZING! This is an adaptation of my partner’s father’s recipe. They’re from the Greek Island Lesvos. Lesvos is right next to Turkey, in fact, closer to Turkey than Greece, and as a result the cuisines overlap. This version of Lahanodolmades (Λαχανοντολμάδες) is very similar to the Turkish Stuffed Cabbage recipe, Lahana dolması or Lahana Sarması.

aerial shot of stuffed cabbage on white plate

Why you will love this stuffed cabbage recipe:

  • It’s easy! Boil some cabbage, wrap the mince mixture in the cabbage, and let it steam.
  • There are only 7 ingredients! That includes salt and pepper
  • They’re healthy! Minced meat + veggies + rice!
  • They are delicious! I can’t emphasize this enough! Did I eat them cold straight from the fridge the next day? Yes.

Stuffed Cabbage Rolls Ingredients

  • Minced Meat: Beef, pork, or turkey.
  • Sausage meat, uncased: I’ve used pork sausages and turkey sausages. They both worked really well. Check the ingredients to make sure you’re buying a good product.
  • Cabbage: I’ve used both pointed/sweetheart cabbage, and white cabbage, I think red and green cabbage would work well too.
  • Onion: white or red, grated (Tears might add to the flavor..?).
  • Rice: white, uncooked, Carolina rice is recommended, but you can use basmati, or regular dry rice too. 
  • Seasoning: Salt & pepper.
stuffed cabbage cut open on pile of stuffed cabbage

How to make stuffed cabbage rolls

There are a few steps, but it’s pretty simple:

  1. Boil the whole cabbage for about 10 minutes, until the leaves start to come apart. Cut the leaves off as they separate from the cabbage, and place in a strainer in the sink to get rid of excess moisture.
  2. 2. Mix the mince, sausage, onion, uncooked rice, salt, and pepper.

3. When the cabbage leaves are separated and cooled, it’s time to stuff them! Starting with the darkest leaves, lay one on a flat surface.
4. Add about 2-3 tbsps of the meat mixture at one end of the leaf, in a kind of cylinder/sausage shape. Make sure you have enough cabbage all around to fold over the whole mixture (less is more if this is your first try!).
5. Fold the sides of the cabbage leaves over first, and then roll it to the other end.

6. Place in a large pot, darkest leaves first.
7. Add about 200ml of water, or enough to cover the bottom layer of cabbage rolls.
8. Add 1 tbsp of olive oil.
9. Place a plate/saucer/bowl over the cabbage leaves – it should be a little smaller than your pot so you can remove it later. 
10. Put the lid on the pot and cook on low-medium heat for about 50 minutes. 
11. After 50 minutes, carefully remove the plate/saucer/bowl with something like a wooden spoon and oven mix, so you protect your hands.
12. Serve!

More Greek recipes you will love:

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side shot of stuffed cabbage on white plate

Lahanodolmades – Greek Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are a delicious, easy dish to make! The ingredients are really simple and it's easy to throw together. This cabbage rolls recipe has a Lesvos twist – no added sauce. They are amazing on their own as a snack or appetizer, or as part of a main dish. Low Carb + Gluten-Free + Dairy-Free
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer, lunch, Main Course, Side Dish, Snack
Cuisine: Greek
Keyword: appetizer, cabbage rolls, greek stuffed cabbage rolls, low carb, main course, main dish, side dish, stuffed cabbage, stuffed cabbage rolls
Servings: 6 people
Calories: 331kcal
Author: Bethany

Equipment

  • pot
  • mixing bowl
  • plate
  • wooden spoon

Ingredients

  • 250 g mince pork, beef, turkey, or a plant-based mince alternative
  • 250 g sausage meat casing removed, or a plant-based sausage alternative *see notes
  • 1 whole cabbage boiled – white, red or pointed/sweetheart
  • 1 onion grated grated
  • 115 g rice uncooked, 1/2 cup
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 200 ml water **see notes

Instructions

  • Boil the whole cabbage for about 10 minutes, until the leaves start to come apart. Cut the leaves off as they separate from the cabbage, and place in a strainer in the sink to get rid of excess moisture.
  • Mix the mince, sausage, onion, uncooked rice, salt, and pepper.
  • When the cabbage leaves are separated and cooled, it’s time to stuff them! Starting with the darkest leaves, lay one on a flat surface.
  • Add about 2-3 tbsps of the meat mixture at one end of the leaf, in a kind of cylinder/sausage shape. Make sure you have enough cabbage all around to fold over the whole mixture (less is more if this is your first try!).
  • Fold the sides of the cabbage leaves over first, and then roll it to the other end.
  • Place in a large pot, darkest leaves first.
  • Add about 200ml of water, or enough to cover the bottom layer of cabbage rolls.
  • Add 1 tbsp of olive oil.
  • Place a plate/saucer/bowl over the cabbage leaves – it should be a little smaller than your pot so you can remove it later.
  • Put the lid on the pot and cook on low-medium heat for about 50 minutes.
  • After 50 minutes, carefully remove the plate/saucer/bowl with something like a wooden spoon and oven mix, so you protect your hands.
  • Serve!

Notes

*I’ve used turkey sausage and Cumberland sausage (both gluten-free), but I think most would work. If using plant-based, the texture should be as close as possible to the meat version.
**enough water to cover the bottom layer of cabbage rolls in the pot
 
nutrition info dolmades

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