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(cabbage rolls)



Lahanodolmades are a staple of Greek home cooking. It is a dish that can be prepared quickly  and easily for the family. Found on tables throughout Northern and Southern Greece.




1    large head of cabbage                       2    medium sized tomatoes peeled and finely chopped

1/2 lbs minced or ground beef                1/2 cup chopped parsley

1/2 lbs minced or ground pork               1    cup butter           

4-6 minced or ground chicken livers       3    cups chicken stock

1    finely chopped onion                        1    teaspoons salt or to taste!

2    cloves finely chopped garlic              2    tablespoons olive oil                        

1/2 teaspoon pepper                               2-3 eggs

1 1/2 tablespoons flour                           juice of one lemon    




Begin with a boiling pot of  salted water large enough to fit the entire head of cabbage.

Boil the head of cabbage whole for approximately 8 to 10 minutes, strain and separate the leaves and let sit. Next in a frying pan with 2 tablespoons of olive oil on a medium to high heat setting combine and brown the meat.


note:( I usually combine all three meats at this point but if you like you can change this recipe by using any kind of meat you like or simply make it a vegetarian dish just remember to substitute vegetable stock for the chicken stock)


Once the meat has browned lower heat to low-medium setting and add the onions, garlic, tomatoes, rice, parsley, salt, pepper and 1/2 cup of butter. Let simmer for approximately 5 to 7 minutes or until onions have become translucent, remove from heat and let cool for approximately 15 minutes. Lay cabbage leaves flat, place 2-3 tbsp of filling in the middle of leaf, fold left and right edges of cabbage leaf into the center, and proceed to roll to the end.  Place cabbage rolls tightly into a casserole dish otherwise they will unravel. Add chicken stock and remaining 1/2 cup of butter, cover and cook in a 350F oven for approximately 1 1/2 hours.  Remove cabbage rolls from oven and place into a separate serving dish and reserve cooking liquid.


Traditionally this dish is topped with avgholemono sauce.


Avgholemono Sauce


Mix 1 1/2 tbsp flour, 1/4 cup of cold water, the juice of one lemon and add to the reserved cooking liquid then simmer for 5 minutes on medium heat. In a separate bowl beat 2-3 eggs with 2 tbsp of water.  Now slowly drizzle in hot mixture to the the egg mixture.  In a double boiler on low heat slowly stir entire mixture until it starts to thicken. Immediately remove from heat and pour over cabbage rolls and serve hot.


serves 4-6 people



1) make sure to add the hot liquid to the cold  liquid not the other way around when making     the avgolemono sauce or the mixture will curdle or cook the eggs and you will end up with scrambled eggs. This process of adding hot to cold is called tempering. also when cooking on a double boiler make sure to keep the heat low or again the eggs will cook giving you a granular looking consistency instead of the creamy silky consistency.


2) When adding salt always remember to taste the mixture to assure there is enough before adding anymore.


3) also the meats used in this recipe can be changed to whatever your imagination can think of





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2006 Myconos