Cabbage rolls with egg lemon sauce

“Cabbage rolls is a traditional dish, brought by the emigrants from Constantinople. People love in Thessaloniki because it is one of the most delicious and a nutritious dishes. It is a dish usually eaten on a Sunday or at Christmas.”


  • 1 medium cabbage
  • 400gr ground beef
  • 200gr ground pork
  • 1+1/2 cup glased rice
  • 1 onion chopped
  • 1/2 bunch parsley chopped
  • 6-7 grains clove grated
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1/2 cup olive oil
  • some extra vegetable stock or water
  • salt, black pepper freshly grated
  • 2 eggs
  • 1 lemon (juice)


Clean the cabbage and make a cross on its stem. Put in boiling water with salt for some minutes. Take it out and put it on a tray to take out the leaves.

In a big bowl put the mince, the rice, the onion, the parsley, the cloves, cumin, olive oil, salt and the paper and mix well. Put some of the filling in the edge of the leaf, wrap the sides in and roll.

Line 3-4 leaves on the bottom of the pot. Put the cabbage rolls tight in a round shape. Pour the oil and the stock to cover them. Put a heavy plate on the top. Boil for about 30 min. Beat the eggs for some minutes, add the lemon juice gradually as well as some stock from the pot. Pour the egg lemon sauce over the cabbage rolls and mix.

Servings 6