Spear Family Cooking: Greek Cabbage Casserole

Greek Cabbage Casserole | Hansen-Spear Funeral Home - Quincy, Illinois

This recipe is the result of many experiments. Will and I both played with the Greek cabbage roll recipe I developed after getting the basics from Katina and Bill “Vasili” Spanos at the former “Olive” restaurant.

Making cabbage rolls is very time consuming, and both us wanted the same taste with less time involved in the creating of it.  The cabbage rolls are cooked in a pot of broth with a plate on top.  After they are done the broth is used to make the lemon egg sauce that covers them.

We had to figure out how to cook this in the oven especially with raw rice.  We also needed to figure out the right portion of broth for cooking and how to incorporate the lemon egg sauce.

What we are sharing here is much less time consuming.  The taste is just what we wanted, and the presentation is lovely Mediterranean especially if you cut a serving piece in four before ladling the pretty orange sauce from the bottom of the pan over the meat and cabbage.

Now, you have food for a nice crowd  or food for dinner, a casserole to share and one to freeze.

We hope you like it.



Greek Meat and Cabbage Casserole

Makes:  2 (9×13) casseroles
1 ( 6×9) casserole


Greek Meat Mixture | Hansen-Spear Funeral Home - Quincy, IllinoisIn a large bowl mix together:
2 lb sausage (uncooked)
2 lb hamburger (uncooked)
2 medium onions, chopped
3 cups rice (rinsed)
3 cups water
3 cups olive oil
4 T salt
3 T black pepper or 3/4T white pepper
1 T oregano (dried)2 T basil (dried)
2 T paprika
1 T thyme (dried)
3/4 cup fresh parsley, chopped

1 large cabbage – chop like coleslaw

2 1/2 cups of chicken brother

For the Sauce:
3/12 are saved for the broth
6 egg yolks
1 1/2 cups lemon juice


Grease the casseroles

Greek Cabbage Casserole | Hansen-Spear Funeral Home - Quincy, IllinoisDivide the cabbage between the 3 casserole dishes

Spoon the meat mixture on the top of the cabbage

Spoon 1 cup chicken broth over each 9×13 casserole

Spoon 1/2 cup chicken broth over the 6×9 casserole

Bake at 350 for 1 hour uncovered

Cover and back and additional 1/2 hour


For the Sauce:
In a saucepan heat 3 1/2 cups chicken broth

In a bowl, Beat 6 egg yolks

Slowly add a 1/2 cup lemon juice and then the hot broth

Pour this mixture into the broth pan


When the casseroles are done, cut them into serving sizes to allow the lemon mixture to be absorbed thoroughly.

Ladle the lemon/egg/broth mixture over each casserole


Allow at least 15 minutes before serving



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