Authentic Lahanodolmades (Greek Cabbage Rolls)

Steps

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1. 1
   Place a whole cabbage in hot salted water (1 tsp salt) and simmer to soften the leaves.
   ≈0:01
2. 2
   Simmer for about 5 minutes on each side, then gently peel off the leaves one at a time. Repeat until you have enough leaves for rolling.
   ≈0:46
3. 3
   In a bowl, combine the ground veal, rice, and vinegar. Let the mixture rest for 10 minutes.
   ≈1:32
4. 4
   Add chopped green onion, dill, salt, pepper, the optional carrot, olive oil, and additional vinegar to the meat mixture. Mix well.
   ≈2:23
5. 5
   Stir in the drained rice and fresh thyme, mixing thoroughly to combine all filling ingredients.
   ≈2:43
6. 6
   Place a portion of filling on each cabbage leaf and roll tightly to form a bundle.
   ≈3:30
7. 7
   Arrange the rolls seam-side down in a pot. Add salt, water, and olive oil.
   ≈4:26
8. 8
   Cover the pot and simmer for about 1 hour until the rolls are tender and fully cooked.
   ≈4:41
9. 9
   Prepare the avgolemono sauce by whisking together the whole eggs and egg yolks, then gradually add the lemon juice while stirring constantly.
   ≈4:51
10. 10
    Mix in the cornstarch and combine well.
    ≈5:21
11. 11
    Once the cabbage rolls are cooked, gradually temper the sauce by adding hot broth from the pot to the egg mixture while stirring.
    ≈5:38
12. 12
    Season with salt and pepper. Cook the sauce over low heat until it thickens, being careful not to boil it as this will cause the eggs to curdle.
    ≈6:05
13. 13
    Serve the cabbage rolls on a plate and pour the warm avgolemono sauce over top. Enjoy!
    ≈6:17