Background Image
  • Home
  • Entree
  • Cabbage Dolmades (Stuffed Cabbage Leaves)

Cabbage Dolmades (Stuffed Cabbage Leaves)


2 large yellow onions, diced
2-3 green onions, diced
2 cabbage heads
1 bunch parsley, chopped
½ bunch mint, chopped
1lb ground turkey / chicken / beef / lamb / or pork
¾ cups white or brown rice
Salt & pepper
½ cup Olive oil

Avgolemono Cream:
1 egg
2 tbsp butter
2 tbsp flour
1 can chicken broth
juice of 2 lemons


If you are using brown rice, par-boil the rice for 25 minutes, remove, and cool. If you are using white rice, leave the raw rice as-is.

Use any combination of meats. Use all chicken or turkey for a leaner mix, or add beef, lamb, pork, or any combination of any meats to suit your taste. If you use only turkey or chicken, add the oil since they are so lean. If you mix in other meats, use less oil. If you use beef, lamb, or pork, don’t use any oil.

Chop and dice all ingredients and add to a bowl. Mix well by hand.

Fill a large pot with water and bring to a boil.

Cut the stem out the cabbage and put it into a pot of boiling water for 5-10 minutes or until leaves come off the stem easily. Allow leaves to soften and remove from pot.

Lay out wilted leaves. Lay 2 tbsp filling and wrap into a small burrito.

Add bits and pieces of left over cabbage to the bottom of a large pot.

Add dolmades to the pot in a circular pattern.

Add enough water to cover dolmades.

Turn on the heat and bring to a boil. Cover and reduce to a simmer and cook for 1 hour or so.

Avgolemono / Cream Sauce:

Create a blond roux by melting butter and adding the flour. Combine and cook the flour until it forms a light brown color. Add chicken broth juice to roux and whisk to create a cream. Add the juice of 2 lemons to the cream. Beat the egg yolk and temper it by whisking in some roux to the yolk and then adding the mix to the rest of the cream.

Remove dolmades from the pot and layer them onto a plate, making sure to add cream between every layer of dolmades, ensuring that every dolmada gets some cream.

Healthy when made with ground turkey or chicken.

George Christidis