The holiday season celebrates warmth, togetherness, and tradition, and for our family, Sarmades (stuffed cabbage rolls) made with my mom’s Vlahiko recipe perfectly embody this spirit. We serve this dish every year, especially during Christmas and New Year’s, always topping the rolls with a generous drizzle of avgolemono sauce. If you haven’t tried Sarmades with avgolemono, the rich, tangy sauce enhances the savory rolls in the best way. Making Sarmades with Avgolemono Sauce has become a cherished family custom.
This recipe is my mom’s Vlahiko recipe, passed down through generations. My mom’s heritage comes from Samarina, a mountain village located in northern Greece, in the region of Western Macedonia. It sits in the Pindus mountain range, near the town of Grevena.
Samarina is known for its stunning landscapes, rich cultural heritage, and, of course, its exceptional food traditions. It’s famous for Samarina cheese, a traditional sheep’s milk cheese often featured in local dishes. Nestled at an elevation of about 1,500 meters, Samarina has a deep historical significance, particularly during the Ottoman period when it served as a center of Greek resistance.
Sarmades with Avgolemono Sauce is a beloved dish in many Samarina homes, reflecting both the region’s rich culinary history and the enduring traditions of its people. Samarina’s deep roots date back to the Byzantine era, but it became particularly prominent during the Greek War of Independence in the 19th century. Today, Samarina is part of the Samarina Plateau, a haven for nature lovers, hikers, and anyone seeking a taste of traditional mountain life.
What are Sarmades
Sarmades have deep roots in Greek cuisine, particularly during the winter holidays. They are popular in regions like Macedonia, Thrace, and mainland Greece. The dish is also found in Eastern European countries, known as sarma in Turkey and dolma in the Middle East. These regional variations share similarities but differ in ingredients and preparation techniques.
In Greece, cooks stuff cabbage leaves with ground meat, rice, and spices to make sarmades, or lahanodolmades. During Christmas and New Year’s, families often serve them as a comforting dish alongside other holiday foods. Some variations feature a tangy, creamy avgolemono sauce, which enhances the flavors and adds a festive touch to the Sarmades with Avgolemono Sauce.
A Family Tradition Rooted in Samarina
Sarmades trace their roots to Samarina, a charming village in Macedonia. Known for its stunning landscapes and vibrant culture, Samarina has a rich culinary history. My mom, like many in her family, proudly carries forward these traditions. Preparing Sarmades with Avgolemono Sauce is a tradition that connects us to our roots.
As a child, I remember the scent of simmering cabbage rolls in my mom’s kitchen. Family laughter filled the air. These meals were passed down through generations. My mom always served Sarmades with zesty avgolemono sauce, adding a citrusy finish that balanced the richness of pork and rice.
This dish, like many from Samarina, embodies Greek home-cooking—family, tradition, and love. Serving dishes like Sarmades with Avgolemono Sauce honors our heritage.
Sarmades with Avgolemono: A Flavorful Celebration of Heritage
Avgolemono is a tangy sauce made from eggs and lemon. It’s common in Greek cuisine. When poured over Sarmades, it adds velvety richness and a refreshing citrus kick. The tender pork hocks, ground meat, and rice wrapped in tangy cabbage leaves offer both comfort and celebration. Enjoy the delicious combination in Sarmades with Avgolemono Sauce for a delightful meal.
Let me walk you through the recipe so you can bring a taste of Samarina to your table this holiday season. You’ll love making Sarmades with Avgolemono Sauce as part of your family tradition.
A Taste of Tradition with a Zesty Twist
This Vlahiko dish, with its tender cabbage rolls and velvety avgolemono sauce, embodies our family’s holiday tradition. Whether for Christmas, New Year’s, or any special occasion, these sarmades bring comfort, love, and a taste of Samarina. I hope this recipe becomes a cherished part of your holiday celebrations too!
The avgolemono adds creaminess and tanginess, balancing the richness of the pork and savory cabbage rolls of the sarmades. Feel free to make adjustments or ask for more ideas to personalize this dish!
Sarmades with Avgolemono Sauce (Greek Stuffed Cabbage Rolls)
Ingredients
- 1 kg 2.2 lbs pork hocks, cleaned and chopped into pieces you can alsp use pork chops instead of pork hocks
- 1/2 cup olive oil
- Juice from 2 lemons
- 2 liters 8 cups water with 3 bouillon cubes or chicken broth
For the Cabbage Rolls
- 2 large heads of white cabbage
- 500 gr 1.1 lbs ground meat (mixture of pork and beef)
- 1 cup Carolina rice
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1/4 cup dill finely chopped
- 1/4 cup parsley finely chopped
- 3 fresh scallions finely sliced
- 1 tbsp tomato paste optional
- 1 tsp sweet paprika optional
- 1 tsp ground cumin
- Salt and freshly ground black pepper
For the Roux Avgolemono Sauce
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- 2 cups reserved broth from cooking Sarmades
- 3 large eggs
- Juice from 2 lemons
Instructions
Prepare the Cabbage
- Remove the core of the cabbage and boil the whole head in salted water for 5–7 minutes to soften. Separate the leaves and set aside.
Prepare the Filling
- In a large bowl, mix ground meat, rice, onion, garlic, dill, parsley, scallions, olive oil, and seasonings.
Assemble the Rolls
- Place a heaping tablespoon of filling onto each cabbage leaf. Roll tightly, tucking in the edges, to create a neat roll.
Layer and Cook
- Line the pot with leftover cabbage leaves and arrange the rolls in layers, placing pork hock pieces between them. Add the water or broth to cover.
- Simmer over low heat for about 90 minutes, until the rolls are tender.
Prepare the Roux Avgolemono Sauce
- In a saucepan, melt butter (or heat olive oil). Stir in the flour and cook for 2 minutes. Gradually whisk in 2 cups of the reserved broth, letting the sauce thicken.
- Temper the egg-lemon mixture with a ladleful of hot sauce, then slowly whisk it back into the saucepan. Heat gently until the sauce thickens further.
Serve:
- Pour the Avgolemono sauce over the Sarmades before serving, or serve it on the side for individual portions.
Notes
Recipe Notes
- For a vegetarian version, replace the meat with mushrooms or lentils.
- Sour (pickled) cabbage leaves add extra tangy flavor, ideal for those who love bold taste of the original way to prepare this dish.
Nutrition Information (Per Serving)
- Calories: 504
- Serving Size: 365 grams
- Protein: 26g
- Carbohydrates: 32g
- Fat: 26g
