Greek Cabbage Roll Pie with Lemon Sauce · PrimedTable
Mediterranean🍞 Bread & bakery
Greek Cabbage Roll Pie with Lemon Sauce
⏱ 135 min
A comforting Greek-inspired dish that transforms classic cabbage rolls into a pie. Savory ground beef and rice filling layered between tender cabbage leaves and baked until golden, then topped with a tangy lemon-egg sauce.
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Adapted from a video by Dimitra's Dishes
Greek Comfort Food: Cabbage Roll Pie with Lemon Sauce (Lahanodolmades Made Easy!)
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1
Preheat the oven to 350°F (180°C).
2
Bring a large pot of salted water to a boil. Add the cored cabbages with core side down and cook for 15 minutes. Flip and cook another 15 minutes until the leaves separate easily. Drain in a colander.
3
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook about 10 minutes until softened.
4
Add the ground beef, season with salt and black pepper, and cook over medium-high heat until no longer pink.
5
Add 1 cup Arborio rice, 1 teaspoon salt, 1 cup water, and the juice of 1 lemon. Stir to combine, bring to a boil, then reduce to low heat. Cover and simmer about 8 minutes until most liquid evaporates and rice is partially cooked.
6
Turn off the heat and stir in the chopped fresh dill and plenty of fresh parsley. Mix well and taste; adjust seasoning if needed. Allow filling to cool until easy to handle.
7
Lightly grease a baking dish or pan with olive oil. (You can use a 9×13 inch rectangular dish, 12-inch round skillet, or round baking pan). Line the bottom with overlapping cabbage leaves to cover the entire interior.
8
Spread the meat and rice filling evenly over the cabbage layer. If you have small leftover cabbage pieces, chop them up and mix into the filling. Cover the filling with another layer of cabbage leaves, tucking them in well.
9
Drizzle with a little olive oil, 1 cup water, and the juice of another lemon. Place a heatproof plate over the pie to weigh it down. Cover the pan tightly with foil.
10
Bake for 1 hour. Remove the foil and plate, then bake for another 35 minutes until the top is golden brown.
11
Remove from the oven and carefully remove the plate. Let the pie rest at room temperature while you prepare the avgolemono sauce.
12
In a measuring pitcher or bowl, whisk together 3 egg yolks, 2 tablespoons cornstarch, and the juice of 2–3 lemons. (If you prefer less lemon flavor, start with 2 lemons and add more to taste later.) Whisk until smooth.
13
Bring 4 cups of chicken stock to a boil in a saucepan. Carefully pour the hot stock into the egg mixture while whisking constantly to temper the eggs. Transfer the tempered mixture back into the pot and cook over medium heat about 5 minutes, stirring, until thickened. Do not boil.
14
Slice the pie into desired portion sizes. Taste the sauce and season with salt and pepper as needed.
15
Carefully pour the avgolemono sauce over the pie or serve it on the side. Let it rest about 15 minutes so the flavors can absorb, then serve.
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