Lachanodolmades (Cabbage Dolmades) and A Winner!

First of all let me just thank each and every one of you again for your beautiful wishes and comments. I really appreciate them a lot. We may live far away from one another, but we are all part of this beautiful community that has no borders and distances.
Now back to our weekly recipe. This is not an easy meal, neither is it a quick one, but, there is a big but in this case, it is delicious. Lachanodolmades or cabbage dolmades or stuffed cabbage (choose the name you like the most) is mainly a winter meal here in Greece. This is a hearty food for cold winter days or nights; at least that’s how I perceive it.
As I told you, I wanted to do something really good to eat last weekend. My son and my husband went fishing, so that was the perfect time for me. I had all house by myself, totally alone and carefree and yet I decided to do this dish which requires time and effort. Am I crazy or am I crazy. But I was craving those dolmades for days and I grasped the opportunity given to me. Anyway, to make the long story short, by the time my men arrived back from fishing the meal was ready and served. I am giving you the recipe and this is how we do it in my family. Don’t let the length of the ingredients and instructions intimidate you. I was trying to be very thorough and detailed for everybody to be able to do it well.

Lachanodolmades (Cabbage Dolmades)

1 medium cabbage
2 cups of water
¼ cup olive oil
1 tsp salt

For the dolmades
1/3 cup rice
½ kilo ground beef
1 onion, chopped
1 egg
70 gr. bread (preferably one or two days’ old)
1 tsp spearmint, dried
1 tsp oregano, dried
1 tsp salt
A bunch of parsley finely chopped
¼ cup olive oil

For the avgolemono sauce
1 can milk
1/2 can water
2 eggs, whisked
1 ½ cup stock from the dolmades
2 lemons, their juice
4 tbsp corn flour dissolved in 4 tbsp water


First with a sharp knife we cut the tough down part of cabbage roundly as you see in the pictures and discard the piece. In a big pot we put the cabbage and add water. Put it in the stove in high heat. When the water starts boiling, lower heat to medium and let cook until cabbage becomes soft. When it’s ready, take it out of the pot and let it drain. Don’t turn off the heat and don’t throw the water from the pot, just let it boil slowly, you will understand why in a few moments. Start peeling the cabbage carefully, placing its leaves in a plate. Most of the times the cabbage is soft outside but as we proceed to the heart of it, the leaves are not as cooked and soft. When you arrive at this point just put it again in the pot and let it cook until it is soft again.
In the meantime, prepare the beef. In a bowl put the bread and soak it in water. In another bowl put all the other ingredients. Take the bread and drain it very well from the water, so as to become something like a pulp. Add also this to the beef bowl and knead with your hands until everything is incorporated, no more than a minute.
Take a pressure cooker, spread on its bottom 2 cabbage leaves. On these leaves you will place the dolmades. We do that, so as for the dolmades not to be burnt during cooking.
Take a plate, spread a cabbage leaf with the hard part facing towards you and put in the corner that is close to you a small ball of the beef mix. Start folding just like in the pictures. Put it in the pressure cooker. Follow the same procedure with the rest of the cabbage leaves. When you’re done, throw the cups of water, the olive oil and salt. Close the cooker and cook for 45 minutes according to manufacturer’s instructions.
When they are done it is time to make the avgolemono sauce.
Take a medium pot. Add the milk and water and bring to boil. While boiling add 1 cup of the cabbage stock from the pressure cooker. Then pour the dissolved corn flour and whisk continually until the sauce starts to thicken. Remove from fire and add slowly-slowly the eggs and lemon, stirring constantly. Pour this sauce straight to the pressure cooker where the dolmades are and move the pot in rounds, so as for the avgolemono to go to every dolma in the pot. They are ready to be served.
In case you don’t want to use the pressure cooker, you can follow the same procedure but in the pot. In such case while the dolmades simmer you place a plate on top of them as shown in the picture, so as to maintain their shape. It will take an hour to an hour and a half to cook.
Now it’s time for the winner. I could use but I thought to make it a little bit more traditional. So I had my son draw a name from this bowl. Needless to say how proud and happy he was to draw this little piece of paper.
So, we have a winner here who takes this beautiful booklet with Greek recipes. The winner is Louanne from Louanne’s Kitchen. Louanne congratulations! Please send me an e-mail with your name and address so I can mail the booklet. Stay tuned because this week we have yet another giveaway.

50 Responses to Lachanodolmades (Cabbage Dolmades) and A Winner!

  1. bergamot says:

    Looks lovely and I like the step by step instructions.

  2. 2
  3. Miri says:

    yum yum yum! It's Summer where I am but I still want to make these!

  4. 3
  5. Bergamot says:

    love the recipe…never tasted this dish but it's inspiring me to try it out.

  6. 4
  7. Corina says:

    I'm not sure I'd have the patience to make these but they look good and I like the sound of the avgolemono sauce

  8. 5
  9. Shirley says:

    I've always wanted to try stuffed cabbage, and this looks delicious! I love slow-cooked meals when the weather gets cold. Thanks for stopping by my blog as well.

  10. 6
  11. Barbara says:

    Those dolmades look delicious, Katerina. Although I must admit I was surprised to see the spearmint… interesting.

    Yes, blogging has brought so many of us together and I've never known a more supportive, caring and loving group! Friends at a distance, but friends indeed!

  12. 7
  13. Conor @ Hold the Beef says:

    Great step-by-step photos, you make this look pretty straightforward despite the number of steps involved :) I may have to make myself a lamb version!

    Congrats to Louanne :)

  14. 8
  15. Le Chateau des fleurs by Frenchy says:

    This looks so yummy !
    I have to try it !
    Thank you !
    Come follow me back ! happy blog hop !

  16. 9
  17. Julie M. says:

    Congratulations LuAnn!

    Katerina, these dolmades looks delicious! I've never had them with cabbage leaves before, only grape leaves. I love this idea! Yum!

  18. 10
  19. Dimah says:

    I’ve an award for you (One Lovely Blog Award), Please feel free to drop by and pick it up

  20. 11
  21. alwayswinner786 says:

    Katerina so true we are far from each other but when we look into our hearts we are so close and sometimes it seems to me that we have entered the most private parts of each other's house our kitchen and sharing our family secret recipes, special moments, smiles and tears… it feel so good to spend time with such wonderful friend from all over the world!
    Yes I love the name Lachanodolmades
    sound interesting, stuffing and the flavors used are great but as we don't have beef so I will try it with lamb meat I hope it will be equally tasty and your avgolemono sauce is just yum!

    Congratulation to Louanne!

    Have a wonderful weekend!

  22. 12
  23. Vita says:

    Χρόνια σου πολλά κι ευτυχισμένα.Αγαπημένο φαγάκι της εποχής οι λαχανοντολμάδες

  24. 13

    What a lovely and flavorful dish! The blogging community is such a friendly place, and a great way to make new friends!

  26. 14
  27. blackbookkitchendiaries says:

    This brings back a lot of memories for me. My grandmother made stuff like this and it was aways a treat. I really like this and thanks for posting this. I am calling my grandmother today.

  28. 15
  29. Jeannie says:

    Those Dolmades looks sure they tasted good too judging from the ingredients. Hope you have a Happy Thanksgiving:D

  30. 16
  31. Emily Z says:

    My husband loves Dolmades. We have a "Mr. Euro's" Greek place up the street from us and he always loads up on the Dolmades when we eat there. These look fantastic!

  32. 17
  33. donkey and the carrot says:

    Katerinaki mou pote den to xo ftiaksei auto to fagito. Mou fenetai poly mpelalidiko. Alla THELO na matho na to ftiaxno sosta. Yposxomai na to dokimaso me tin proti eukairia. An petixei tha to anebaso, an oxi… pali tha to anebaso de bariesai!!!! Filia polla… kai XRONIA POLLA (SE LIGH ORA!). ITHELA NA STA PO PROTH!!!

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  35. Dawn says:

    This looks so delicious! (I'm not sure I would have the talent to make this one!)

  36. 19
  37. Ivy says:

    I love lahanodolmades. Congrats to Louanne.

  38. 20
  39. ♥LOVE2COOK♥ says:

    Hi Kate, the cabbage makes me drool! I too agree blogging has brought us closer! Nice knowing U :)

    So U are getting a new camera tomorrow! Congratz ya 😉

  40. 21
  41. Joanne says:

    I have ALWAYS wanted to make dolmades. Cabbage, grape leaves, whatever. These look delicious, especially with that yummy filling!

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  43. Emma says:

    Stuffed cabbage is so delicious! Love the flavours in these :)

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  45. Dimah says:

    That looks so scrumptious!

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  47. eva says:

    Katerinaki euxomai panta dimiourgies!!!
    Simera ki egw laxanodomades ekana,to pws 8a to deis sintoma!
    Filakia polla!

  48. 25
  49. Faith says:

    We love cabbage dolmades and yours look wonderful! I've never had them with avgolemono sauce, so I'm definitely going to try that next time! Congrats to Louanne!

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  51. Rita says:

    This is an original recipe for me; I am so intrigued with this recipe and the process that I am saving this for a special day where I can devote the time to producing and exceptional dish; thank you.

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  53. HeroCakePops says:

    I have never had a dolmades but the pictures look so yummy I am going to have to try them!

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  55. Peggy says:

    This is definitely one healthy and delicious sounding meal! Definitely will try it soon!

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  57. Ξανθή says:

    Κατερίνα από τα πολύ αγαπημένα μου φαγητά οι ντολμάδες, είδα ότι βάζεις και ψωμί είναι κάτι που δεν κάνω θα το προσθέσω την επόμενη φορά.
    Καλό απόγευμα

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  59. Mary says:

    These really sound delicious. I've never prepared cabbage rolls in this fashion, but that will soon change. I hope you are having a great day. Blessings…Mary

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  61. Design Wine and Dine says:

    OMG- these look and sound awesome!

    I can see how yes there is a long list og ingredients – but it doesn't seem too difficult!

    I love when you share authentic recipes like this – great step by step photos too-thanks!!!

  62. 32
  63. big mama says:

    Πολύ αγαπημένο μου φαγητό, αλλά δεν το φτιάχνω συχνά γιατί βαριέμαι.χιχι!

  64. 33
  65. kiki says:

    Αχ…Αν σου πω ότι δεν έχω φτιάξει ποτέ και το λατρεύω αυτό το φαγητό, τι θα πεις; Τα παιδιά δεν τρώνε το αυγολέμονο και περιμένω να το φάω όταν πάω στη μάνα μου…
    Τυχερή η Λουάν!

  66. 34
  67. Tasha says:

    I love your traditional method of picking the winner! And cute that you had your son do it.

    I never seen cabbage rolls in an avgolemono sauce. What a fun change from a tomato based one!

  68. 35
  69. Raina says:

    Congratulations Louanne!

    This recipe looks wonderful. I love stuffed cabbage but have never tried to make it. I love the traditional Greek flavors you use. Thank you for the excellent instruction. That is really helpful.

    I can't believe you had the whole house to yourself and you cooked..a true foodie…lol I probably would have done the same thing:)

  70. 36
  71. tasteofbeirut says:

    I was reading this recipe thinking OK it sounds just like the Lebanese one, until you got to the sauce; I am now thinking I should make them with that sauce instead next time, it sounds just delicious~

  72. 37
  73. Kristen says:

    Those look so delicious, I am sure they are totally worth the labor it takes to make them.

  74. 38
  75. Reeni says:

    Thank you for showing us how to make these delicious dolmades! The filling sounds just wonderful. Food bloggers are the sweetest people! Congrats to Louanne!

  76. 39
  77. Nutmeg Nanny says:

    Congrats to the winner!

    These cabbage rolls look great. I'm used to cabbage rolls cooked in a tomato sauce but I'm totally digging this cream sauce…sounds so delicious!

  78. 40
  79. laurie says:

    Congrats Louanne!

    Thanks for another wonderful recipe,Katerina!

  80. 41
  81. Zoe says:

    The stuffed cabbages look nice and healthy. Got to try making this too. Thanks for sharing 😀

  82. 42
  83. Tiffanee says:

    OOOH Yum! I love cooked cabbage. These look amazing. I would love to have dinner at your house!!

  84. 43
  85. Juliana says:

    Katerina, love your dolmades…I always had it with tomato sauce…next time making it, I will definitely try with your avgolemono sauce…looks really yummie. And congratulations to the winner :-)

  86. 44
  87. Dishesdone says:

    I love stuffed cabbage and I love avgolemono! Your recipe looks awesome and I am definitely going to make it very soon! THANKS!

    Congrats to the winner :)

  88. 45
  89. Vittle me this... says:

    love your dolmades! as a mediterranean chef in NYC I get requests for these all the time!

  90. 46
  91. Kirsten says:

    I adore stuffed cabbage! I also end up cooking all day, when home alone. Seems like a great time to do it.

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  93. Μarion, says:

    Πολύ νόστιμο φαγητό, σε βγάζει μια δυο μέρες (λέμε τώρα).. το τρώμε πολύ εμείς.
    Μπράβο Κατερινα μου για το ωραίο φαγάκι.. Εχει δουλίτσα..στο τύλιγμα δηλαδή κατα τα άλλα είναι μια χαρά.

    Congratulations to the winner :)

  94. 48
  95. ΜΑΡΙΑ ΠΙΟΥΚΑ says:

    Τέλειο φαγητό, χαρά στην υπομονή σου, εγώ βαριέμαι να το φτιάξω η τεμπέλα.

  96. 49
  97. Louanne says:

    Yeah – I'm so excited! And, Katerina, I wholeheartedly agree with beautiful comment, we all many live many miles from each other, but a community has no borders.
    I had no idea I was the winner, but I rushed over here immediately when I saw you had cabbage dolmades, which I love so much – I'm so happy to have your authentic Greek recipe. Sending you my information via email.

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  99. sinfullyspicy says:

    These look so healthy and yum.How true, blogging is such a wonderful way to connect and meet new people.I particularly liked the addition of spearmint to the filling.

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