Stuffed Cabbage Rolls

Stuffed cabbage rolls are the perfect comfort food: soft cabbage leaves wrapped around a light, tender filling of meat, rice, herbs, and aromatics, all gently cooked and finished with a silky lemony sauce. Every bite is cozy and satisfying, yet not heavy.

This version of stuffed cabbage rolls is inspired by traditional Greek cabbage rolls. The key is using the right rice, soft but not overcooked cabbage leaves, and a gentle simmer so the filling stays juicy and fluffy rather than dense. These rolls are amazing for family dinners, weekends, or special gatherings when you want something homemade and full of flavor.

Ingredients

For the Cabbage and Pot

• 1 large white cabbage (about 3 kg / 6.5 lb)
• 1 medium carrot, cut into sticks
• 1 small branch celery
• 2 bay leaves
• Outer cabbage leaves (from the same cabbage, for lining the pot)
• 5 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• Water for boiling

For the Fluffy Meat and Rice Filling

• 750 g ground beef
• 100 g round-grain white rice (short or medium grain)
• 1 medium red onion, finely minced
• 1 small leek, finely minced (white and light green parts; keep dark green parts for the pot)
• 2 spring onions, finely chopped (white and green parts separated)
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 5 tablespoons water (to loosen the filling)
• 2–3 tablespoons olive oil (for sautéing)
• Salt and freshly ground black pepper to taste

For the Egg-Lemon Sauce (Avgolemono Style)

• 2 medium eggs, at room temperature
• 80 ml fresh lemon juice (about 1/3 cup)
• Zest of 1/2 lemon
• 5 tablespoons extra-virgin olive oil
• 4 tablespoons all-purpose flour
• About 1 liter (4 cups) of hot cooking liquid from the pot
• Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Remove a few outer leaves from the cabbage, rinse them, and set them aside. These will be used to line the bottom of the pot.
2. With a sharp knife, cut out the tough core of the cabbage in a cone or triangular shape. This helps the hot water reach the inner leaves and makes them easier to separate later.
3. Place the whole cabbage in a large pot, core side down. Fill the pot with water to cover about two-thirds of the cabbage.
4. Bring to a boil over medium-high heat and cook for about 10 minutes.
5. Carefully turn the cabbage over (use tongs or two large spoons) and cook for another 5 minutes.
6. Remove the cabbage from the pot and place it on a tray or large plate to cool slightly.
7. Do not throw away the hot water. You will use this flavorful cabbage water later for cooking the rolls and making the sauce.

When the cabbage is cool enough to handle, gently remove the leaves one by one. If the inner leaves are still too firm, you can put the cabbage back in the hot water for a few more minutes.

Step 2: Prepare the Fluffy Filling

1. Rinse the rice under cold water and drain well.
2. In a large pan, heat 2–3 tablespoons of olive oil over medium heat.
3. Add the minced red onion, the white part of the spring onions, and the finely chopped white/light green part of the leek. Sauté until soft and fragrant, but not browned.
4. Stir in the rice and cook for 1–2 minutes, just until the rice is coated with oil and slightly glossy.
5. Add a little hot water (just enough to moisten) and let the rice absorb it. Turn off the heat and let the mixture cool slightly.
6. In a large mixing bowl, add the ground meat. Season with salt and freshly ground black pepper.
7. Add the chopped dill, chopped parsley, and 5 tablespoons of water to keep the mixture light.
8. Add the cooled rice and onion mixture to the meat.
9. Mix everything gently but thoroughly with your hands or a spoon until it is well combined. The filling should be moist and slightly loose, not dry or compact. This is what will keep your stuffed cabbage rolls fluffy.

Step 3: Prepare the Pot

1. In the bottom of a large, wide pot, place:
   • The dark green parts of the leek
   • The carrot sticks
   • The celery branch
   • The bay leaves
2. Cover this vegetable layer with the outer cabbage leaves you set aside earlier. This will create a bed to protect the rolls from direct heat and prevent sticking or burning.

Step 4: Roll the Cabbage Leaves

1. Take one cabbage leaf and place it on a cutting board. If the central vein is very thick, carefully shave or cut it down so the leaf can roll easily, or remove a small V-shaped piece from the thickest part.
2. Place a spoonful of filling (about the size of a small egg or around 80 g) near the bottom of the leaf.
3. Fold the sides of the leaf over the filling.
4. Roll from the bottom upwards, tucking the filling in as you roll, to form a tight but not overly compressed roll.
5. Place the cabbage roll seam-side down in the prepared pot.
6. Repeat with the remaining leaves and filling, arranging the rolls snugly in one or two layers. They should fit tightly enough to support each other so they do not open while cooking.

When the pot is filled with rolls, drizzle 5 tablespoons of extra-virgin olive oil over them and lightly season with salt and pepper.

Step 5: Cook the Cabbage Rolls

1. Pour enough of the reserved hot cabbage water into the pot to completely cover the rolls.
2. Place a heatproof plate upside down on top of the rolls. This weight helps keep the stuffed cabbage rolls in place and prevents them from floating and opening during cooking.
3. Cover the pot with a lid and bring to a gentle boil.
4. Once it starts boiling, reduce the heat to medium-low and simmer gently for about 1 hour.
5. When the time is up, check one roll: the rice should be cooked and the cabbage leaves tender.

Carefully remove the plate from the pot. Use a ladle to remove most of the cooking liquid into a bowl or jug. This liquid will be used to make the egg-lemon sauce.

Step 6: Make the Egg-Lemon Sauce

1. Measure about 1 liter (4 cups) of the hot cooking liquid. If you have more, you can set the extra aside. If you have less, add a little hot water.
2. In a bowl, whisk the eggs until smooth and slightly foamy.
3. Add the lemon juice and lemon zest and whisk again.
4. While whisking constantly, slowly pour about half of the hot cooking liquid into the egg and lemon mixture in a thin stream. This step gently warms the eggs so they do not scramble.
5. In a separate saucepan, heat 5 tablespoons of olive oil over medium heat.
6. Add the flour and whisk continuously for 2–3 minutes to form a smooth paste (roux).
7. Gradually add the remaining half of the hot cooking liquid to the roux, whisking constantly until you get a smooth, slightly thick sauce.
8. Remove the saucepan from the heat, then slowly pour in the egg-lemon mixture while whisking continuously.
9. Return the saucepan to very low heat and cook for 1–2 minutes, whisking gently. Do not let it boil.
10. Taste and adjust seasoning with salt and black pepper if needed.

You now have a silky, lemony sauce to coat your fluffy stuffed cabbage rolls.

Step 7: Combine and Serve

1. Gently pour the egg-lemon sauce over the cabbage rolls in the pot.
2. Tilt and swirl the pot so the sauce flows around and between the rolls.
3. Place the lid back on and let the rolls sit over very low heat for 2–3 minutes, or simply let them rest off the heat for about 10–15 minutes. This resting time allows the flavors to blend and the sauce to thicken around the rolls.
4. Serve the cabbage rolls warm, spooning plenty of sauce over each portion.

For extra flavor, you can finish with a sprinkle of fresh dill or parsley and a twist of black pepper on top.

Tips for Extra-Stuffed Cabbage Rolls

• Use round-grain or medium-grain rice so it absorbs liquid and becomes tender, helping the filling stay moist and fluffy.
• Do not overpack the rolls. The filling should have just enough space to expand during cooking.
• Make sure the cabbage leaves are soft and pliable before rolling; if some leaves are still stiff, blanch them a little longer.
• The plate on top of the rolls is important. It helps them keep their shape and cook evenly.
• Let the rolls rest before serving so the sauce thickens slightly and the flavors deepen.

Serving Suggestions

Stuffed cabbage rolls are a complete meal on their own, but you can serve them with:

• A simple green salad with lemon and olive oil
• Crusty bread to soak up the sauce
• Mashed potatoes or boiled potatoes on the side

They are perfect for family dinners, holidays, or any day when you want cozy, home-cooked food that feels special.