Go Back

Greek cabbage rolls with egg lemon sauce


  • 1 cabbage
  • 250 ml olive oil
  • 1 lit vegetable broth

For the stuffing

  • 500 gr ground beef
  • 1 ¼ cup Carolina rice
  • 2 carrots, grated
  • 2 onion, chopped
  • 2-3 tbsp tomato sauce
  • 4 tbsp dill, finely chopped
  • 2 tbsp parsley, finely chopped
  • 2 tbsp olive oil

For egg lemon sauce

  • 2 eggs
  • 1-2 lemons, their juice
  • 2-3 tbsp corn flour


  • By using a very sharp knife cut out the stem from the cabbage and then add it in a large soup pot with boiling water. 
  • Boil the cabbage on one side for ten minutes and then, by using a spoon, turn it over so as to soften well on the other side too.
  • At the same time, finely chop the onion, dill and parsley while grate the carrots on the grater.
  • In a large bowl add all the ingredients for the stuffing and mix well for 1-2 minutes.
  • On a clean surface, lay a cabbage leaf vein side up with the stem end towards you. Cut the leaf stem to remove any thick spine remaining. Do not throw them away, we will add them to the saucepan in which the cabbage rolls will be cooked. 
  • To make the cabbage rolls, pick up one cabbage leaf at a time and add 1 heaping tablespoon of the mixture in the center. Fold the sides of the cabbage leaves inward and roll.
  • On a  large flat-bottomed saucepan add the remaining thick spines of the leaves and some leaves in order to cover the bottom of the saucepan. Then add the cabbage rolls. 
  • As soon as you create the first layer, add a second if necessary until you have added all of them.
  • Invert a heatproof plate on top of the cabbage rolls so that the cabbage rolls don’t fall apart while cooking. Add hot vegetable broth and olive oil. 
  • Bring to a boil and then reduce the heat and simmer for approximately 1 hour. Remove from  heat and wait for at least 15 minutes before using the broth from the pot for the egg-lemon sauce.

For making egg-lemon sauce

  • By using a towel, we keep still the dish that is on the cabbage rolls and carefully pour the broth from the saucepan into a bowl. Set aside.
  • In the lemon juice add corn flour and stir until it dissolves. 
  • In a bowl, whisk the egg and then add lemon juice while continuously whisking until the mixture thicken and become creamy.
  • Add a ladleful of the broth to the bowl while continuously whisking. Add  another 5-6 ladlefuls in the same manner. This helps temper the eggs.
  • Once fully combined add the egg-lemon sauce into a small saucepan over medium heat and cook for 3-5 minutes in order to thicken more. Keep stirring. 
  • At the end add the egg-lemon sauce over the cabbage-rolls.