Λαχανοντολμάδες με Κιμά Κοτόπουλου και Κρέμα Αυγολέμονο

These traditional Greek stuffed cabbage rolls are filled with tender minced chicken, offering a lighter twist on the classic. The dish is enhanced with a creamy avgolemono sauce, which adds a tangy richness, making it a delightful and comforting meal. Perfect for family gatherings or a special dinner, this recipe respects traditional flavors while introducing a modern touch, all while being gluten-free and low-carb.

Ingredients:

• 1 large head of cabbage
• 500g minced chicken
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 eggs
• 1/2 cup lemon juice
• 3 cups chicken broth

Instructions:

1. Bring a large pot of salted water to a boil. Carefully remove the cabbage leaves one by one and blanch them in the boiling water until tender, about 2-3 minutes. Remove and set aside.
2. In a large bowl, combine the minced chicken, cooked rice, onion, garlic, parsley, paprika, salt, and pepper. Mix well until all ingredients are combined.
3. Take a cabbage leaf and place about 2 tablespoons of the chicken mixture at the base of the leaf. Roll it tightly, folding in the sides to secure the filling. Repeat with remaining leaves and filling.
4. In a large pot, heat olive oil over medium heat. Arrange the cabbage rolls seam-side down in the pot. Add the chicken broth, cover, and simmer for about 30 minutes until the chicken is fully cooked.
5. In a separate bowl, whisk together the eggs and lemon juice. Gradually add a ladle of the hot broth to the egg mixture to temper it, then pour it back into the pot with the cabbage rolls. Stir gently and cook for an additional 5 minutes, being careful not to boil the sauce.
6. Serve warm, garnished with additional parsley if desired.