
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
By Chryssa
Feeds 10-12
Ingredients
For stuffing:
· 1 kilo minced beef
· 1 ¼ cups long-grain rice
· 1 large onion, chopped
· 4 tbs parsley, finely chopped
· salt, pepper
· 2 tbs olive oil
For rolling:
· 1 large cabbage
· 1 carrot, sliced (look at pics)
· 1 cup (250ml) olive oil
· 1 L vegetable stock
· salt, pepper
For Avgolemono (egg and lemon mixture):
· 2 eggs
· 1 – 1 ½ cups lemon juice (depending on your preference)
Method
· In a large saucepan bring (slightly salted) water to a boil. Add cabbage leaves and simmer for 2 to 4 minutes or until softened. Drain
· Mix the minced meat, rice, onion, parsley, olive oil, and salt & pepper
· After it’s been mixed well, take a spoon of the mixture and place it on one of the cabbage leaves
· Roll and secure them with toothpicks if needed. Do not worry; they do not have to be perfectly wrapped the first time you make them. The technique comes with experience
· In another a large saucepan, place some cabbage leaves at the bottom and then add the rolls in layers
· Pour olive oil and the vegetable stock until the rolls are covered. Add the carrots in between.
· Place a plate on top and cook without the lid. Bring to a boil. Reduce heat to low and simmer for about 40 minutes.
· Take saucepan off heat and wait for 10 min to cool. Whilst holding plate onto the rolls, tilt saucepan and pour stock into a bowl
· Beat the eggs and slowly add the lemon juice and stock a little at a time (make sure the stock is NOT HOT when you do this. In order to avoid egg white pieces floating around)
· Once the lemon mixture is ready, pour over rolls as you serve them
This dish is usually accompanied with feta cheese and bread
Kali Orexi!