Heavenly Stuffed Cabbage Rolls with Zesty Egg-Lemon Sauce

These comforting cabbage rolls are filled with a savory blend of ground meat and rice, simmered to perfection, and finished with a bright and zesty egg-lemon sauce.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 12 rolls

Course: Main Course

Cuisine: Eastern European, Mediterranean

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Filling

750 g Ground Meat Combines beef and pork for rich flavor.
100 g Round Grain White Rice Karolina rice is recommended for its texture.
150 g Red Onion 1 medium; yellow onion can be used as a substitute.
70 g Leek ½ small; shallots are a fine alternative for a milder taste.
70 g Spring Onions 2 medium; green onions can replace if preferred.
2 tbsp Dill Minced; fresh parsley can be substituted for a milder flavor.
2 tbsp Parsley Minced, adds a fresh, herbaceous note to the filling.
2 tbsp Olive Oil For sautéing vegetables and drizzling over the rolls.
10 g Sea Salt Season generously to taste.
2 g Freshly Ground Pepper Freshly grind for best flavor, adjust to taste.

For the Cabbage Rolls

1 large Cabbage Approx. 3 kg / 6.6 pounds; Savoy cabbage is also a good choice.
1 medium Carrot Cut into sticks to layer at the bottom of the pot.
2 leaves Bay Leaves Adds an aromatic depth to the cooking liquid.
1 small Celery Enhances the overall flavor profile of the dish.
1000 ml Water or Broth Approximately 1 liter, or enough to cover the rolls.

For the Zesty Egg-Lemon Sauce

2 medium Eggs Free-range, at room temperature for best emulsion in the sauce.
80 ml Fresh Lemon Juice ⅓ cup; crucial for the zesty, bright flavor of the sauce.
0.5 lemon Lemon Zest Adds an intense citrus aroma to the sauce.
4 tbsp All-Purpose Flour Used to thicken the egg-lemon sauce to a desired consistency.

Equipment

Large Pot
Skillet
Whisk

Method

Prepare Cabbage: Bring a large pot of water to a boil and submerge the cabbage, cooking for about 10 minutes until outer leaves are tender. Remove and cool, carefully peeling off leaves.
Make Filling: In a skillet, heat olive oil over medium heat; sauté onions, leeks, and white parts of spring onions until softened, about 5 minutes. Add rice and water to cover, stir in meat, dill, parsley, salt, and pepper until combined.
Form Rolls: Lay a cabbage leaf on a surface, remove tough stem, spoon filling on leaf, fold sides, roll tightly. Arrange rolls seam-side down in pot, packing snugly.
Cooking Setup: Layer leeks, carrot, bay leaves, and celery at pot bottom. Place rolls on top, cover with water or broth, drizzle oil, cover with a plate, simmer over low heat for 1 hour.
Prepare Sauce: Drain cooking liquid into a bowl. In another bowl, whisk eggs, lemon juice, and zest. Slowly add warm liquid to egg mixture while whisking to avoid curdling.
Combine and Serve: Make a roux with flour and remaining stock, stir into egg mixture. Pour sauce back into pot with rolls, gently heat, serve garnished with fresh pepper and lemon zest.

Notes

These traditional stuffed cabbage rolls are a heartwarming and flavorful dish, perfect for family dinners or special occasions. The bright egg-lemon sauce adds a unique and refreshing tang.