Lahanodolmades me Avgolemono Recipe

Lahanodolmades me Avgolemono are cabbage leaves stuffed with ground meat and rice, then drizzled in an egg-lemon sauce. This rustic Greek dish is especially popular during winter, as it’s guaranteed to warm you up! 

  • 1 x kilo beef mince (or mince meat of your choice) 
  • 1 x large green cabbage
  •  1 x large Spanish onion, finely chopped
  •  2 x eggs
  •  1/2 x cup parsley, finely chopped
  •  1 x cup rice
  •  1/4 x cup olive oil, extra for drizzling
  •  2 x cups water
  •  salt and pepper to taste
  •  2 x lemons, juiced

-Start by preparing the cabbage. Discard the outer leaves of the cabbage and cut off stem. Place in a large, deep pot with water and bring to the boil. Blanch cabbage until soft. Set aside and allow to cool. When cool, open up each leaf and set aside.

– In the meantime, place mince, rice, onion, parsley and olive oil in a large bowl and mix with hands until all ingredients are well combined. Add salt and pepper, mix again and set aside.

– Layer the bottom of a large pot with the removed thick leaves of the cabbage.

– One by one, begin making your dolmades by taking about one tablespoon of the mince mixture and placing it on the cabbage leaf, towards the stalk end of the leaf. Firmly roll the stalk end over the mixture, then tuck in the sides and roll up completely.

– Place each dolmada into a large casserole dish. Repeat this process until you have used up all the mince mixture and ensure you place dolmades close together in layers, so they don’t unravel while cooking.

– Season with salt and pepper and add 2 x cups water and drizzle with olive oil.

– Place a plate on top of the dolmades to weigh them down and cover with lid.

– Cook on medium heat for about an hour or until mince and rice is cooked all the way through and set aside with lid still on.

– At this stage you make your avgolemono (egg lemon sauce) by whisking 2 eggs with lemon juice. Take some of the broth from the casserole and mix it in, continue whisking for a couple of minutes. 

– Pour the avgolemono mixture into the pot. Carefully shake the pot from side to side to distribute the egg-lemon​ sauce. Bring to a boil and allow to sit for a few minutes before serving. 

*Recipe and images by IN+SIGHTS GREECE

Traditional Avgolemono Recipe

Many countries around the world have their own rendition of chicken soup, and it’s always considered a deeply soothing food everywhere.

For Greeks, kotosoupa (also known as Avgolemonois proven that when combined and cooked, the ingredients in this soup offer a powerhouse of health for treating colds, flu, and light fevers. It is considered especially beneficial for abating respiratory problems, sore throat and sniffles.

Hot chicken stock, made with the (ideally organic, free range) chicken meat and bones, is extremely hydrating and rich in proteins, B vitamins and minerals. It’s also rich in tryptophan, an antioxidant that boosts the production of feel-good serotonin in the brain. In combination with pasta or rice, which are rich in carbohydrates, the soup offers energy too.

The other ingredients in Greek chicken soup are carrots, celery and onion. Carrots are
high in vitamin A and K, as well as potassium and antioxidants, celery is packed with antioxidants and has an anti-pyretic effect because it’s anti-inflammatory and alkalizing, and onion has antibacterial properties among many other benefits.

Finally, Greek kotosoupa is classically made with the addition of avgolemono at the end, which just adds to the health-boosting goodness of this dish. Avgolemono is made by beating two egg yolks or a whole egg plus one yolk and then adding the freshly squeezed juice of a lemon. Egg yolks are rich in Omega 3s, vitamins D, A and B12, folate, phosphorus and selenium, all essential components for strengthening the body’s immune system. Lemon is high in antioxidants and especially vitamin C, promotes hydration and aids digestion.


  • 1 whole chicken
    (ideally organic, free range), cut into pieces
  • 1 cup rice
  • 2 carrots, finely chopped
  • 4 stems of celery, finely chopped
  • 1 onion, finely chopped
  • 2 lemons
  • 2 eggs
  • salt and pepper to taste
  • olive oil


  • Wash chicken thoroughly.
  • Chop carrots, celery, onion and garlic.
  • Place chicken in large stockpot and fill 3/4 of the way with water. Bring to rapid boil, then lower heat to medium/low. 
  • Add carrots, celery, onion, garlic, salt, pepper and a dash of olive oil. Cook for 30 minutes.
  • Add rice and boil for another 30 minutes. 
  • Whisk the eggs in a separate bowl, gradually adding the lemon juice. Add about 2 ladlefuls of stock and whisk it into the eggs. 
  • Return the egg mixture into stockpot and cook over low heat until soup starts to thicken, without letting it boil.

*Recipe & Image by IN+SIGHTS GREECE © (Copyright)