weather 21°C / 69°F Heraklion

Share with


Greens and Vegetables

Cabbage ‘dolmades’ with egg and lemon



  • 1 white cabbage
  • ½ kg pork mince
  • 1 cup rice for filling
  • 1 onion
  • 2-3 cloves of garlic
  • 1 cup oil
  • Salt, pepper, oregano
  • 2 eggs
  • Juice of 2 lemons
  • Juice of 2 lemons
  • 2 tbs flour


Set a saucepan of water to boil. Meanwhile, remove the outer leaves from the cabbage (retain them for later use) and cut into the base of the stalk deeply and in a circular motion, until you reach the centre of the cabbage. Place it in the water with the base of the stalk downwards and leave it to cook until it softens. Remove from the heat, drain it well and when it is cold, separate off the leaves. If the cabbage is large, cut it into two, removing the thick parts.

For the filling: finely chop the onion and sauté it in the oil. Add the meat, seasonings, oregano and a little water and allow all to boil once or twice. Now add the rice, stir the mixture well and allow it to come to the boil again. When the filling is ready, spread the outer leaves of the cabbage which you have retained over the base of a pan. Now place 1 tbs of the filling on each leaf, roll it up, and arrange the rolls on the cabbage leaves in the pan. If there are a lot of rolls, arrange them in two layers. Spread leaves over the second layer again. Add one glass of water and cover the dolmades with a plate, so that they remain immobile and do not come apart. Place the pan on a medium heat and cook for about ¾ hour.

Make the sauce as follows: melt the butter, add the flour and stir well together until slightly browned. Remove the pan from the heat and add a little of the juices from the dolmades, stirring constantly to avoid lumps. Beat the eggs and gradually add the lemon. Mix the butter mixture with the lemon and return the sauce to a low heat, taking care that it does not boil. When the dolmades are ready, remove the large cabbage leaves from the top of the pan, and serve the dolmades on a plate with the sauce poured over them.

Source: Prefectural Committee for Touristic Promotion of Rethymnon

Share with
Font size selection
  • Sign Up
Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.