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Stuffed Cabbage Rolls with Egg-Lemon Sauce Recipe

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4.4 from 82 reviews

Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and fresh herbs, slow-simmered to tender perfection and served with a rich and tangy egg-lemon sauce. This comforting dish combines traditional Eastern European flavors with fresh ingredients to create a hearty, satisfying meal perfect for family dinners and special occasions.

Ingredients

Ground Meat Filling

  • 750 grams (1.6 pounds) half lean ground beef
  • 100 grams (7 tablespoons) round grain white rice (Karolina rice recommended)
  • Olive oil (for sautéing)
  • 150 grams (1 medium) red onion, minced
  • 70 grams (½ small) leek, minced (green part reserved for sauce)
  • 70 grams (2 medium) spring onions, minced (green parts separated)
  • 2 tablespoons dill, minced
  • 2 tablespoons parsley, minced

Cabbage Rolls

  • 1 large white cabbage (approx. 3 kg / 6.6 pounds)
  • 1 medium carrot, cut into sticks
  • 2 bay leaves
  • 1 small branch celery
  • 5 tablespoons extra virgin olive oil

Egg-Lemon Sauce

  • 2 medium free-range eggs at room temperature
  • 80 ml (⅓ cup) fresh lemon juice
  • Zest of ½ lemon
  • 5 tablespoons extra virgin olive oil
  • 4 tablespoons all-purpose flour
  • Freshly ground black pepper to taste
  • Sea salt to taste
  • 1 liter (4 cups) hot water or stock (from cabbage cooking liquid)

Instructions

  1. Prepare the cabbage: Carefully remove a layer of outer cabbage leaves without discarding them. Cut out the thick cabbage stem creating a triangular hole at the base of the cabbage. Place the cabbage with the bottom side down in a large pot and add enough water to cover two-thirds of it. Bring the water to a boil and cook the cabbage for 10 minutes, then carefully turn it over and cook for another 5 minutes. Turn the cabbage back to the original position and remove it, draining excess water. Reserve the cooking water for later use and allow the cabbage to cool enough to handle.
  2. Sauté aromatics and rice: In a frying pan, heat olive oil over moderate heat. Add minced red onion, white parts of spring onions, and leeks (excluding the green parts). Sauté until softened. Add the green parts of the spring onions and stir. Add rice and cook for 1 minute to moisten. Pour in 1½ cups of the hot reserved cabbage water and cook until the rice absorbs all the liquid. Remove from heat and let cool slightly.
  3. Mix ground meat filling: In a large mixing bowl, combine the ground beef with salt and freshly ground black pepper. Add minced dill, parsley, 5 tablespoons of water, and the cooked rice mixture. Mix well to combine thoroughly.
  4. Prepare the cooking pot: In a 6-liter pot, lay the green parts of leeks, carrot sticks, bay leaves, and celery branch evenly. Cover with 1–2 of the reserved outer raw cabbage leaves, broken as needed to cover the bottom smoothly to prevent sticking.
  5. Form cabbage rolls: Peel off outer cabbage leaves from the prepared cabbage. On a flat surface, cut out the thick stem at the base of each leaf and fold the cut edges together to close the gap. Place about 80 grams (approximately 28 ounces total in small individual portions) of the filling into the base of the leaf, shape into an oval, then roll the leaf over once to secure. Fold the sides inward like an envelope and continue rolling tightly but not too tight to allow liquid penetration. Place each roll seam-side down into the pot, packing them tightly without gaps to prevent unrolling. Repeat until all filling is used, resulting in about 15-16 cabbage rolls.
  6. Add seasoning and simmer: Drizzle 5 tablespoons extra virgin olive oil over the rolls, season with salt and pepper, then place a dinner plate on top to hold the rolls in place during cooking. Pour 1 liter (4 cups) of reserved cabbage water or stock into the pot. Bring to a gentle boil, reduce heat to medium-low, cover with lid slightly ajar, and simmer for about 1 hour.
  7. Prepare egg-lemon sauce: After cooking, carefully drain the stock from the pot by tilting it and holding the plate to keep the rolls inside. Collect 3 cups of the stock; if slightly less, add extra water or stock, if more, return extra to pot and simmer uncovered on lowest heat. In a bowl, beat the eggs with lemon juice and lemon zest. Slowly whisk in 1½ cups of the hot drained stock in a thin stream while constantly whisking to prevent curdling. Set aside.
  8. Make thickened sauce base: In a saucepan, heat 5 tablespoons extra virgin olive oil over moderate heat. Add flour and cook for 2-3 minutes, whisking constantly until it smells nutty. Gradually whisk in the remaining 1½ cups of the hot drained stock until the mixture thickens into a sauce.
  9. Combine sauces and finish: Pour the egg-lemon sauce into the pot with cabbage rolls, tilt and gently shake to spread evenly. Then pour the thickened flour sauce on top and shake gently again. Return the pot to very low heat, cover, and simmer for 2-3 minutes allowing the sauces to blend and thicken uniformly. Turn off heat.
  10. Serve: Serve the cabbage rolls immediately garnished with freshly ground black pepper and an optional extra squeeze of fresh lemon. Alternatively, let the dish rest in the pot off heat for 30 minutes to deepen flavors and thicken sauce further before serving.

Notes

  • Do not discard the cabbage cooking water; it is essential for cooking the rolls and making sauces.
  • Ensure the cabbage rolls are tightly packed seam-side down to prevent them from unrolling during simmering.
  • If you have leftover filling, consider freezing it or forming extra rolls to cook another day.
  • The egg-lemon sauce (avgolemono style) is delicate; add hot stock slowly while whisking vigorously to avoid scrambling the eggs.
  • Simmer gently and avoid boiling the rolls vigorously to maintain their shape and tenderness.
  • Adjust salt and lemon juice according to taste, especially in the sauce, for preferred tanginess and seasoning.

Find it online: https://flavorspath.com/stuffed-cabbage-rolls-with-egg-lemon-sauce-recipe/