Greek Lemony Cabbage Roll Pie (Lahanodolmades Bake)

My Greek lemony cabbage roll pie turns lahanodolmades into a quick and easy bake!

This Greek lemony cabbage roll pie has all the comforting flavors of traditional lahanodolmades, without the extra work of rolling each one! Tender cabbage leaves are layered with a savory beef and rice filling, baked until golden, and served with a rich and tangy avgolemono sauce. It’s hearty, easier to prepare than individual rolls, and full of Mediterranean flavor.

This is one of my all-time favorite comfort foods, but I crave lemony cabbage rolls more often than I’m willing to spend time making cabbage rolls. So, I had to create an easier way to make it. It takes a little effort to boil the cabbage before assembling the pie, but it’s super easy and totally worth it.

Every time I visit my mom in NY, she has this ready for me in rolls. It’s so good, and the pie version is just as delicious. When you pour the lemon sauce over the pie, it permeates throughout the whole thing and flavors every bite, but you can leave the sauce on the side if you prefer. Make it the way your family likes. You can even make it vegetarian! They’re going to love it!

Why is this one of your all-time favorites?

Tender, sweet cabbage

Soft, moist, melty

Rich beef and rice

Creamy, tangy, luscious

Bright lemon sauce.

What do I need to make cabbage roll pie?

Cabbage -you could use green or savoy cabbage, both work beautifully in this dish. Be sure to remove the cores.

Ground beef -this is traditional and my favorite, but you could use your favorite ground meat or make it vegetarian by using the filling in my Vegetarian Cabbage Rolls.

Onion -finely chopped to evenly mix into the ground beef while flavoring it.

Arborio rice -it’s my favorite because it gets creamy as it cooks, but you can use your favorite rice.

Salt & freshly cracked black pepper -season each step as you go for the best flavored pie.

Parsley -finely chopped to add a clean, peppery, earthy herbiness.

Dried dill -you use dried or fresh dill if you have it to brighten and freshen the whole dish.

Olive oil -as needed for the bottom of the pan to help saute the beef and onions, and drizzle over the top of the pie before baking.

Lemon juice -you’ll need one lemon for the filling, one for the baking liquid, and more for the avgolemono sauce.

Water -this mixes with the lemon juice and olive oil to create creamy, delicious, beautifully cooked rice.

What do I need to make avgolemono sauce?

Chicken stock -or chicken broth will both work perfectly as a base for the sauce.

Lemon juice -about 1/4–1/2 cup or more. I love lemon, so I use a lot, but adjust it to your taste.

Egg yolks -create a luxuriously creamy textured sauce that feels rich and bright. Separate them from the whites carefully and use the whites for another recipe.

Cornstarch -helps to thicken the sauce without making a roux in a pan.

Salt and pepper -the duo that seasons every step of the pie and brings it altogether.

 

How do I prepare the cabbage?

Preheat oven to 350°F (180°C). Bring a large pot (or two) of salted water to a boil. Add the cored cabbages, core side down, and boil for 15 minutes. Flip and boil for 15 minutes, or until the leaves release easily. Drain in a colander and set aside.

How do I make the filling?

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Add ground beef, season with salt and pepper, and cook until no longer pink. Stir in the rice, one teaspoon salt, juice of 1 lemon, and 1 cup water. Bring to a boil, then reduce heat to medium. Cover and simmer for 6–8 minutes until most of the liquid is absorbed. Remove from the heat and stir in the parsley and dill. The rice will be partially cooked.

How do I assemble Greek lemony cabbage roll pie for a lahanodolmades bake?

Lightly grease a 9×13-inch baking dish or 15-inch round pan with olive oil. Line the bottom with cabbage leaves. Add the filling in an even layer, then cover the top with more cabbage leaves. Drizzle with olive oil, the juice of 1 lemon, and add 1 cup of water.

How long do I bake this pie?

Invert a heatproof plate over the pie to hold it down during baking. Cover the pan tightly with foil and bake for 1 hour. Remove foil and plate, and bake uncovered for another 30 minutes until golden. Carefully remove the plate and let the pie rest for 10 minutes before slicing into portions.

How do I make the avgolemono sauce?

In a mixing bowl or pitcher, whisk together the egg yolks, cornstarch, and lemon juice until smooth. In a saucepan, bring the chicken stock to a simmer. Slowly ladle some hot stock into the egg mixture while whisking constantly to temper it. Pour the tempered egg mixture back into the pot and cook over low heat, stirring, until thickened. Do not boil. Taste and season with salt and pepper.

How do I serve the lahanodolmades bake?

Pour the sauce over the cabbage roll pie before serving, or serve it on the side.

Can I make this ahead of time?

You can prepare the cabbage leaves and filling a day ahead to save time. Pull them out of the fridge about 15 minutes ahead of time before assembling your bake, so you aren’t working with super cold cabbage and filling. The avgolemono sauce can be made up to a day in advance and gently reheated to pour over the bake before serving.

Do you have more Cabbage Recipes?

• Lahanodolmades: Greek Cabbage Rolls with Egg Lemon Sauce
• Cabbage Roll Soup: Unstuffed Greek Lahanodolmades
• Instant Pot Greek Stuffed Cabbage Rolls (Lahanodolmades Avgolemono)
• Greek Stuffed Cabbage Rolls (Vegetarian)
• Greek Lamb & Cabbage Stew
• One-Pan Chicken with Cabbage & Rice
• Greek Cabbage Rolls in Tomato Sauce: Lahanodolmades

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