Stuffed Cabbage with Egg-Lemon Sauce (Print Version)

# Ingredients:

→ For The Ground Meat Filling

01 - 750 grams (1.6 pounds) ground meat (half pork half lean beef)
02 - 100 grams (7 tablespoons) round grain white rice
03 - Olive oil
04 - 150 grams (1 medium) red onion, minced
05 - 70 grams (½ small) leek, minced (save the green part for sauce)
06 - 70 grams (2 medium) spring onions, minced (green parts separated)
07 - 2 tablespoons dill, minced
08 - 2 tablespoons parsley, minced

→ For The Cabbage Rolls

09 - 1 large white cabbage (approximately 3 kg/6.6 pounds)
10 - 1 medium carrot, cut into sticks
11 - 2 bay leaves
12 - 1 small branch of celery
13 - 5 tablespoons extra virgin olive oil

→ For The Egg-Lemon Sauce

14 - 2 medium-sized free-range eggs, at room temperature
15 - 80 ml (⅓ cup) fresh lemon juice
16 - Zest of ½ lemon
17 - 5 tablespoons extra virgin olive oil
18 - 4 tablespoons all-purpose flour
19 - Freshly ground pepper
20 - Sea salt
21 - 1 liter (4 cups) hot water or stock

# Instructions:

01 - Remove a layer of the outer leaves (reserve them). Remove the stem creating a triangular hole at the bottom. Add the cabbage to a large cooking pot (bottom side facing down) and add water until the cabbage is covered by ⅔. Bring to a boil and cook for 10 minutes. Turn carefully and cook for 5 minutes more. Turn one last time so the bottom faces down again. Transfer to a sheet pan, allowing excess water to drain. Reserve the cooking water for later use. Let cabbage cool until handleable.
02 - Heat olive oil in a frying pan over moderate heat. Add onion, white parts of spring onions, and leeks (not green parts). Sauté until softened, then add green parts of spring onions and stir. Add rice and cook for one minute. Pour in 1½ cups hot water and simmer until rice absorbs all liquid. Turn off heat and let cool slightly.
03 - In a large mixing bowl, season ground meat generously with salt and freshly ground pepper. Add dill, parsley, and 5 tablespoons of water. Incorporate the cooked rice mixture and combine thoroughly.
04 - Line the bottom of a 6-liter pot with green parts of leeks, carrot sticks, bay leaves, and celery branch in an even layer. Cover with 1-2 reserved outer cabbage leaves, breaking them as needed to create a smooth coating. This prevents sticking.
05 - Carefully remove outer leaves of the cabbage. Lay a leaf flat on a cutting board and remove the thick center rib at the bottom. Bring the two sides together to close the gap. Place about 80 grams (28 ounces) of filling in an oval shape at the bottom center of the leaf. Roll upward once to secure the filling, fold the outer edges inward envelope-style, then continue rolling to the top. Ensure rolls are tight but not overly compressed.
06 - Place rolls seam-side down in the cooking pot, positioning them closely together to prevent unrolling. Continue until all filling is used (approximately 15-16 rolls). Drizzle with 5 tablespoons olive oil and season with salt and pepper. Place a dinner plate on top to hold rolls in place. Add 1 liter (4 cups) of the reserved cabbage water or stock and bring to a soft boil. Simmer over medium-low heat for about one hour with the lid slightly ajar.
07 - Drain the stock from the pot while holding the plate in place. Collect 3 cups of liquid. Beat eggs with lemon juice and lemon zest. While whisking constantly, slowly add 1½ cups of the hot stock in a thin stream to temper the eggs. Set aside.
08 - Heat 5 tablespoons olive oil in a saucepan. Add flour and cook over moderate heat for 2-3 minutes, whisking until the flour becomes aromatic. Pour in the remaining 1½ cups of stock and whisk until thickened.
09 - Pour the egg-lemon mixture into the pot with the cabbage rolls. Gently tilt and shake to distribute evenly. Add the flour sauce, again tilting and shaking the pot. Return to the lowest heat and simmer covered for 2-3 minutes until sauces combine uniformly. Turn off heat and serve immediately, or let stand for 30 minutes to develop flavors and thicken. Garnish with freshly ground pepper and additional lemon if desired.

# Notes:

01 - In Greece, these are called 'Lahanodolmades Avgolemono' where 'lahano' means cabbage, 'dolmades' means rolls, 'avgo' means egg and 'lemono' means lemon.
02 - For the most tender rolls, ensure cabbage leaves are properly softened during the initial boiling.
03 - The smaller center cabbage leaves can be used to make Lahanorizo (Greek Rice and Cabbage) or vegetable stock.
04 - Cabbage rolls keep well in the refrigerator for up to 3 days. Reheat covered on low heat.

Back